Pasta alla Norma
Ingredients for 4 servings:
320 gr penne pasta
500 gr tomato puree or 350 gr tomato pulp
100 gr hard ricotta
2 little violet eggplants
1 clove of garlic
Pasta alla Norma
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bitter flavour, wash quickly and dry with a kitchen towel.
Fry them into hot boiling oil, when golden remove from the pan, dry the eggplants on blotting paper and set apart in a warm place.
Into another pan heat 2 tbsp of oil, golden the garlic and then remove it, add the tomato pulp, cook for 10 minutes, salt, pepper. Grate the ricotta.
Boil the penne, drain “al dente”, place on a serving plate, strew with the grated ricotta, half tomato sauce and 2 leaves of basil. Put on the slices of fried eggplants, flavour with the remaining ricotta and tomato sauce.

Preparation time: 30 minutes (+30 minutes resting time)
Cooking time: 45 minutes
Difficulty: easy
Origin: Sicily

Chef’s advices
Combine with Garda Classico Rosè, Montepulciano d’Abruzzo Cerasuolo, Etna Rosato.
Pasta alla Norma - Ricetta