Pasta with Eggplant and Ricotta Cooking Recipe – Pasta Alla Norma Recipe

Pasta with Eggplant and Ricotta Cooking Recipe - Pasta Alla Norma Recipe

Pasta with Eggplant and Ricotta Cooking Recipe – Pasta Alla Norma Recipe

This pasta dish, made with eggplant and ricotta, was named in honor of Vincenzo Bellini’s famous operaNorma by the inhabitants of Catania. Bellini was himself a Catanese.

Serves 4

Resting time: 30 minutes
Preparation time: 20 minutes
Pasta cooking time: follow packet instructions

Ingredients

  • 1 eggplant
  • 1 tablespoon kosher salt
  • 1 clove garlic
  • 20 fresh basil leaves
  • 14 oz. (400 g) peeled tomatoes or
  • 1 lb. 8 oz. (700 g) fresh ripe tomatoes
  • Olive oil
  • 3 ½ oz. (100 g) hard, salted ricotta
  • 14-16 oz. (400-500 g) caserecce pasta
  • Salt, pepper

Pasta with Eggplant and Ricotta Cooking Recipe - Pasta Alla Norma Recipe 1

Cooking Method

  • Wash the eggplant, slice it finely, and place the slices in a colander.
  • Sprinkle with the kosher salt and let drain for 30 minutes.
  • Meanwhile, peel and chop the garlic.
  • Wash the basil and remove the leaves from the stalks.
  • If necessary, peel the tomatoes (by immersing them for a few seconds in boiling water, then in cold water), then dice them.
  • Cook them in a skillet with a little olive oil and the garlic.
  • Add a few basil leaves, season with salt and pepper.
  • Rinse the slices of eggplant, dry them, then brown in olive oil in another skillet or on a grill pan.
  • Grate the ricotta.
  • Cook the pasta, drain, then mix with the tomato sauce over the heat.
  • Add the eggplant and remove from the heat.
  • Sprinkle with the ricotta, decorate with a few fresh basil leaves, and serve.

Suggested food/wine match

  • Firriato, Ribeca— Sicily IGT