Pasta alla Norma | Aubergine & Salty Ricotta Pasta

Pasta alla Norma | Aubergine & Salty Ricotta Pasta

This Pasta alla Norma recipe, crispy aubergine, a rich tomato sauce and that little peek of salt from the salty ricotta makes this pasta, perfect idea for your lunchbox or a Saturday lunch.

I came across this dish when I was in Italy getting my professional qualification as a chef. Pasta alla Norma would be often served for staff food, a nutritious dish quick and easy to prepare. In Italy any time of the day or night is a good time for “un piatto di pasta” a plate of pasta. Pasta their ultimate comfort food, their tradition, their knowledge. Every region or even city has their own typical pasta dish. The city where I was staying had a particularly difficult to shape pasta. Ciriole alla Ternana, I will share with you the recipe once I have a chance to make this dish again.

For this Pasta alla Norma recipe I always use Penne Rigate, Pasta dishes with sauces always call for the ‘rigate’ types of pasta, those lines exist because they play an important role making the sauce stick to the pasta.

AuthorAndreia Machado

Yields3 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 1 Large aubergine
 240 g Penne pasta
 70 g Salty Ricotta
 1 Can chopped tomatoes
 1 Sprig of basil
 2 Garlic cloves
 30 g Vegetarian hard cheese grated (Parmesan Style)
 2 tbsp Extra virgin olive oil
 Rapeseed oil to fry
 Salt & pepper to taste
 1 pinch Sugar

1

Dice the aubergine into 2cm cubes, put in a colander, sprinkle with salt and leave for half hour, the aubergines will release water and bitterness, pat dry.

2

Prepare the tomato sauce, heat up a saucepan with the olive oil and the two unpeeled garlic cloves mashed, when the garlic has turned light brown add the canned tomatoes, a pinch of sugar, the basil leaves and season with salt and pepper, cook on medium flame for 10 minutes.

3

Heat up a pan with rapeseed oil, when hot add the aubergine and fry until golden brown, then keep aside in a paper towel lined plate.

4

Bring a large saucepan with water to boil and cook the pasta until al dente.

5

When the pasta is cooked add together with the aubergine and ricotta to the tomato sauce, toss on medium-high flame until pasta is coated in sauce, serve with the grated parmesan.

Ingredients

 1 Large aubergine
 240 g Penne pasta
 70 g Salty Ricotta
 1 Can chopped tomatoes
 1 Sprig of basil
 2 Garlic cloves
 30 g Vegetarian hard cheese grated (Parmesan Style)
 2 tbsp Extra virgin olive oil
 Rapeseed oil to fry
 Salt & pepper to taste
 1 pinch Sugar

Directions

1

Dice the aubergine into 2cm cubes, put in a colander, sprinkle with salt and leave for half hour, the aubergines will release water and bitterness, pat dry.

2

Prepare the tomato sauce, heat up a saucepan with the olive oil and the two unpeeled garlic cloves mashed, when the garlic has turned light brown add the canned tomatoes, a pinch of sugar, the basil leaves and season with salt and pepper, cook on medium flame for 10 minutes.

3

Heat up a pan with rapeseed oil, when hot add the aubergine and fry until golden brown, then keep aside in a paper towel lined plate.

4

Bring a large saucepan with water to boil and cook the pasta until al dente.

5

When the pasta is cooked add together with the aubergine and ricotta to the tomato sauce, toss on medium-high flame until pasta is coated in sauce, serve with the grated parmesan.

Italian Pasta with Aubergine & Salty Ricotta in Tomato Sauce | Pasta alla Norma

 

Looking for other dishes with aubergine?

Sicilian Caponata | Aubergine Parmigiana



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