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Sicilian Pasta alla Norma | Aubergines & Tomatoes
(0)
30 min
Under an hour
Knuspr-Küche
Ein sizilianischer Sommerklassiker voller Sonnenschein: Zart gebratene Auberginenwürfel vereinen sich mit einer fruchtig-aromatischen Tomatensauce, al dente gekochten Rigatoni, frischem Basilikum und feinem Ricotta. In 30 Minuten frisch auf dem Tisch.
Preparation method
Preparation
Wash the aubergines, pat dry, and cut into approx. 1.5 cm cubes. Sprinkle with a little salt and let sweat for 10 minutes, then pat dry thoroughly with paper towels.
Peel and finely chop the garlic cloves. Pick the fresh basil leaves from the stems.
Instructions
Heat 3 tbsp of olive oil in a wide frying pan. Fry the diced aubergine over medium-high heat for 8–10 minutes until golden brown all over. Then transfer to a plate and set aside.
Chef's tip
For an extra fresh flavour, mix the ricotta with a little lemon zest and a drizzle of fine olive oil before serving.
Traditionally in Sicily, shaved Ricotta Salata or tangy Pecorino can also be used alongside fresh ricotta.
Ingredients
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