Recipe · Sicilia · Catania
Pasta alla Norma
the signature dish of Catania, macaroni with tomato, fried aubergines and grated ricotta salata on top, named after Bellini's opera
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- slice the aubergines and layer them in a colander with a little salt
- leave them to drain for half an hour, so they lose their bitterness
- fry the garlic gently in a saucepan with a drizzle of extra virgin oil
- add the tomato sauce and a pinch of salt, and let it cook for about fifteen minutes
- at the end add a few basil leaves
- dry the aubergines and fry them in plenty of oil
- cut them into strips and toss them in the saucepan with the sauce
- cook the pasta in salted water and drain it al dente
- dress it with the sauce and the aubergines, and sprinkle the grated ricotta salata on top
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