Pasta alla Norma
Tidbits...This traditional Sicilian pasta dish was named after the Opera Norma written by Vincenzo Bellini of Catania. It is full of flavor and the individual eggplant serving boats add a very Sicilian touch.
Ingredients
- Penne Rigata o trafila ruvida - 50-75 g per person
- Eggplant - 1 medium
- Yellow onion - 1
- Garlic - 1 clove
- Olive oil - 2 T
- Tomato sauce - 2 cups
- Peanut oil - For frying
- Basil leaves - garnish
- Ricotta Salata - 1/2 cup (Slivers overtop)
Instructions
- Cut eggplant in 1/2 lengthwise, scoop out pulp leaving a 1/4 inch border in shell. Salt interior.
- Cube pulp and deepfry in peanut oil until golden. Drain on paper towels
- Dry eggplant shells and submerge in hot oil, fry until interior is golden. About 5 minutes.
- Meanwhile in a large skillet put garlic and chopped onion in 2 tbl. olive oil until golden then add
tomato sauce and cook over low. Salt to taste. - Cook pasta until al dente then drain. Add eggplant cubes, cooked pasta and roughtly torn basil to skillet sauce. Turn heat up to high and toss until well coated.
- Spoon pasta into eggplant shells and sliver fresh salted ricotta overtop. Serve hot.
