„Pasta alla Norma“ is a classic Italian dish which comes from Catania region in Sicily and is supposedly named after the opera „Norma“ by Vincenzo Bellini. Why not giving the simple but delicous dish with fresh tomatoes, fried eggplant, ricotta and basil a try the next time you want to cook a special dinner for your family or friends? Here is the recipe calculated for 5 people.
Ingredients for 5 people
500 g of spaghetti (or penne)
1500 g of tomatoes for sauce
2 cloves of garlic
some basil leaves
2 cups of salted ricotta
extra virgin olive oil
Preparation and cooking time: one hour and a quarter, plus the draining of the eggplant.
Start by peeling the eggplant, slice it and put it for at least an hour in a bowl of salt water to get rid of the bitter taste.
For the sauce blanch the tomatoes for a few minutes in hot water, then peel and dice them, put them in a clay pot, add the garlic and cook on a very low flame. When it's cooked turn off the flame and add olive oil and basil leaves. Meanwhile, fry the eggplant in olive oil and pat dry with paper towels.
Cook the pasta al dente, drain it in a bowl, add the tomato sauce and stir.
Divide the pasta on the different plates and add the fried eggplant as well as a generous sprinkling of grated ricotta and some other basil leaves.
If you want this dinner to be special you should also think about a nice table design. On the website „My Home“ by Bormioli Rocco you'll find some inspirational table set ups, more recipes and of course all glass and tableware to serve your meals like the dinner plates „Parma“ (http://myhome.bormioliroccocasa.com/