Have you tried Pasta alla Norma and can’t live without anymore?

The Pasta alla Norma is a delicious Italian recipe from Sicily.

It was invented in Catania and quickly spread across the island.

What does “alla Norma” mean?

The legend tells that the comedy writer Nino Martoglio, after tasting this dish, said: “This is a real Norma!”

He referred to the well known opera “Norma” written by Vincenzo Bellini.

Apparently, this recipe was officially presented for the first time when the premiere of Norma took place, on the 26th December 1831.

Another story says that this dish was created in honour of Bellini…whichever legend you find, the bond between the Pasta alla Norma and Bellini is very tight!

Let’s see how to make this recipe!

As many other Italian dishes, the ingredients are quite simple.

For three people:

320g di pasta –> 320g of pasta

500g di melanzane –> 500g of aubergines

2 spicchi di aglio –> 2 cloves of garlic

850g di pomodori maturi –> 850g of ripe tomatoes

200g di ricotta salata –> 200g of salted ricotta

Basilico –> Basil

Olio extra vergine d”oliva –> Extra virgin olive oil

Sale –> Salt

And now, just follow the instructions!

Heat some oil in a pan, add the cloves of garlic and brown it.

Then add the tomatoes, cover and cook at minimum heat for around 20 minutes.

Blend the tomatoes to obtain a sauce.

Put the sauce in the pan and cook 10-15 minutes.

When it cools down, add some leaves of basil.

It’s time to put a large pot of water to boil!

Wash the aubergines, dry them and slice them very thin.

Fry the aubergines in abundant olive oil,  dry them with oil absorbing cooking paper and sprinkle with salt.

Once the water boils add some salt, cook the pasta, drain it and toss it with the sauce.

Almost ready to serve it!

Put your pasta in the plate, adding the fried aubergines on top and some grated salted ricotta.

Your guests will love it!

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