Before we dive into the preparation, let's take a look at the ingredients you need for pasta alla norma. First of all, we need tender, deep-fried pieces of eggplant. They give the pasta a wonderful texture and an unmistakable taste. They are joined by a delicious tomato sauce, which rounds off the flavor perfectly. But the secret lies in the special flavor carrier: ricotta salata, a smoked sheep's cheese that makes pasta alla norma something very special.
First, peel the garlic and cut into small pieces. Heat a little olive oil in a high-sided pan and sauté the garlic in it. Then add the peeled tomatoes and simmer over a low heat for 10-15 minutes.
1 clove garlic, 800 g peeled tomatoes
Meanwhile, wash the eggplants and remove the ends. Then cut into bite-sized cubes.
2 small eggplants
Heat a pan with enough sunflower oil. Add a handful of eggplant cubes at a time and fry briefly all over. Skim off with a slotted spoon, transfer to a baking tray lined with kitchen paper and leave to drain.
In the meantime, bring a pan of generously salted water to the boil and cook the penne until al dente.
400 g penne
Grate the ricotta salata with a kitchen grater and set aside.
200 g ricotta salata cheese
Drain the finished penne in a sieve and then add directly to the pan with the tomato sauce. Add the fried eggplants, season with salt and pepper and mix well.
Finally, divide the pasta between deep plates, sprinkle with the grated ricotta salata and garnish with a few leaves of fresh basil.Buon appetito!