Pasta alla Norma is a classic Sicilian dish that is made with eggplant, tomatoes, ricotta salata cheese, and basil. It is a delicious and flavorful dish that is perfect for any occasion.
This recipe is unique because it uses a special technique to create a perfectly cooked eggplant. The eggplant is sliced thin and grilled to create a smoky flavor.
Ingredients:
1 large eggplant, sliced into 1/4-inch thick rounds
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 (28-ounce) cans whole peeled tomatoes, crushed by hand
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil
1/2 cup grated ricotta salata cheese
Instructions:
Preheat oven to 400 degrees F (200 degrees C).
Brush eggplant slices with olive oil and season with salt and pepper.
Grill eggplant slices for 2-3 minutes per side, or until tender and slightly charred.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic and cook for 1 minute more.
Add tomatoes, salt, and pepper and bring to a simmer. Reduce heat to low and simmer for 30 minutes, or until sauce has thickened.
Stir in basil and cooked eggplant.
Serve immediately, topped with ricotta salata cheese.
Tips for a Perfect Pasta alla Norma:
Use a good quality eggplant for the best flavor.
Don't overcook the eggplant, or it will be mushy.
Use fresh tomatoes for the best flavor.
Add a pinch of sugar to the sauce to balance the acidity of the tomatoes.
Variations:
For a spicier version, add 1/2 teaspoon crushed red pepper flakes to the sauce.
For a vegetarian version, omit the ricotta salata cheese.
For a vegan version, use vegan ricotta cheese.