Pasta alla Norma

Pasta alla Norma is a famous Sicilian recipe that includes eggplant and tomato. This recipe was named after a famous opera compositor that lived in Catania, Italy. Many years ago, some artists that represented the opera were served this simple and sublime dish of pasta with sauce and fried eggplant. The astonishment of the artists was so great that at the end of the meal they exclaimed: "Norma".

For the catanesi people, this pairing is a symbol of perfection and greatness. This dish is known in every corner of the island, the catanesi gave it a final touch that is used by great chefs, a sprinkling of salted ricotta, however, Caciocavallo or Parmigiano Cheese can be used.

Ingredients:

500 g Barilla Penne Pasta

796 ml Unico crushed tomatoes

½ can water

1 large eggplant cubed

Couple of basil leaves

3 cloves garlic minced

1-2 tbsp olive oil

Frying oil (canola, sunflower or peanut)

Sprinkle of Parmigiano Reggiano cheese

Salt and Pepper to taste

Method:

Fry the eggplant until it has a lot of color and look crispy, let oil drain and set aside. In the meantime cook garlic in olive oil watching that the garlic doesn’t burn, add crushed tomatoes, water, basil, salt and pepper to taste and bring to a boil.  Cook for an hour or two on medium to low heat. Bring salted water to boil and cook penne according to package, drain, and add a bit of the sauce. Add eggplant, stir and plate, adding additional sauce and cheese overtop.

Buon Appetito!