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Pasta alla Norma
Created by: Howcan Team
Ingredients
- 1 pound of pasta
- 2 medium eggplants, diced
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- 1 can (28 ounces) of crushed tomatoes
- 1 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/2 cup of fresh basil leaves, torn
- 1/2 cup of ricotta salata, grated
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook until golden brown and tender, about 10 minutes. Remove the eggplant from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant. Add the crushed tomatoes, red pepper flakes, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
- Add the cooked pasta and diced eggplant to the skillet with the tomato sauce. Toss to combine and heat through for 2-3 minutes.
- Divide the pasta alla Norma among serving plates. Top with torn basil leaves and grated ricotta salata. Serve hot and enjoy!
Pasta alla Norma is a traditional Sicilian dish that originated in the city of Catania. Legend has it that the dish was named after the opera "Norma" by Sicilian composer Vincenzo Bellini, as it was his favorite. This classic pasta dish features sautéed eggplant, tomatoes, basil, and ricotta salata cheese, creating a perfect balance of flavors. The key to a delicious Pasta alla Norma lies in the quality of the ingredients, especially the eggplant, which should be firm and fresh. Some renowned chefs, like Angelo Pumilia of Ristorante Antica Sicilia in Catania, are known for their exceptional renditions of this iconic Sicilian dish. For the best Pasta alla Norma experience, visit Sicily and savor this delectable dish in its place of origin.
45 min
4
450 calories
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