When I say eggplant and pasta, what comes to mind? Pasta alla Norma, the quintessential summer pasta, with its silky tomato sauce perfectly enveloping tortiglioni and eggplant, ricotta salata, and basil.
Ingredients for 4 people- 4 medium aubergines
- 1.6 cloves of garlic
- Extra virgin olive oil to taste
- Basil to taste
- 0.8 l of rustic tomato puree
- 400g of Armando Pasta tortiglioni
- Salted sheep ricotta to taste
- Peanut oil to taste
Slice the eggplants whole and place them in a colander. Let them sit for 40 minutes, weighted down, to release their moisture.
At this point, dry the aubergines well and fry them in plenty of peanut oil.
Cut part of the aubergines into strips, leaving the remaining part whole.
In a pan, add a generous drizzle of extra virgin olive oil along with the basil and crushed garlic.
Sauté for a few minutes and add the tomato puree. Now cover the pan with a lid and cook for at least 30 minutes. Cook the pasta in boiling salted water and drain when still al dente.
Next, transfer the sauce to a large skillet where the pasta will be easily tossed, and add more hand-torn basil. Add the eggplant strips at this point.
Drain the pasta when it is still al dente and transfer it with the sauce to the pan, where it will finish cooking.
Serve the norma with whole fried eggplant slices, plenty of grated salted ricotta, and fresh basil leaves.
Enjoy your meal!
