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Dinner

Pasta alla Norma

An original recipe given to Chef Nicholas from his Sicilian relatives. Pasta is tossed with a simple tomato sauce, topped with fried eggplant, ricotta salata cheese and peppers.

Instructions

Ingredients (makes 2-3 servings)

  • 1 clove garlic
  • 5 large basil leaves
  • 2 tbsp olive oil
  • 1 eggplant, sliced into 1-inch rounds
  • 2 tbsp rock salt for eggplant
  • 1 (25 ounce) can tomato puree
  • 1 tsp rock salt for tomato sauce
  • 3 ½ tbsp ricotta salata cheese
  • 1 diced fresh cayenne pepper
  • 250 grams of fresh or package penne pasta Directions

Instructions

  1. Combine sliced eggplant and 2 tbsp rock salt in a large bowl with water to cover for about 30 minutes. Pat dry.
  2. Combine tomato puree, 1 tsp rock salt, garlic, & basil in a saucepan stirring until sauce flavors combine, 5 mins.
  3. Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown. Drain on paper towels.
  4. Boil penne until tender yet firm. Then remove and toss with the tomato-basil sauce.  Prepare dishes for individual servings.  Portion pasta into the dishes then top with eggplant.  
  5. On each serving sprinkle the ricotta salata cheese and the diced pepper over each bowl.

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