Ingredients

Adjust Servings:

	400 gr Penne
	400 gr polpa di pomodoro
	2 eggplant
	Ricotta salata
	1/2 onion
	1 glove of garlic
	3 spoons extra virgin olive oil
	for frying canola oil
	for season salt
	10 leaves basil

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Penne alla Norma

Name: Penne alla Norma
Prep time: 20 min
Cook time: 1 h
Yield: 4 Servings
Ingredients: Penne: 400 gr; polpa di pomodoro: 400 gr; eggplant: 2; Ricotta salata; onion: 1/2; glove of garlic: 1; extra virgin olive oil: 3 spoons; canola oil: for frying; salt: for season; basil: 10 leaves

Cuisine:

Italian

A classic Sicilian dish

Serves 4
Easy

Ingredients

400 gr Penne
400 gr polpa di pomodoro
2 eggplant
Ricotta salata
1/2 onion
1 glove of garlic
3 spoons extra virgin olive oil
for frying canola oil
for season salt
10 leaves basil

Directions

Pasta alla Norma contains all the Mediterranean flavours. Perfect for a dinner during an hot summer with a chilly white wine!

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Steps

Done

Frying eggplants

Wash and cut eggplants into slices, salt lightly and leave to stand for about 20 minutes, so the water inside can come out. Wash and dried the eggplants. After cut them into little cubes. Fry the eggplants in plenty of olive oil heated to a temperature of 170 without exceeding them (keep the temperature constant). As soon as they are well browned, drain them with a skimmer and transfer them on a sheets of fried paper to absorb the oil in excess.

Done

Make tomatoes sauce

Brown the chopped onion and garlic in a pan in which you have previously heated a drop of extra virgin olive oil. Add tomato pulp, salt and cook for about 15 minutes.
Meanwhile add the penne to the salted and boiling water. Drain and pour in the sauce, add basil and frying eggplants. Serve hot with grated salted ricotta!