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Pasta alla Norma | Sicilian Classic with Aubergine
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35 min
Quick
Knuspr-Küche
Sonnengereifte Auberginen, fruchtige Tomatensauce und frischer Basilikum: Diese traditionelle Pasta alla Norma bringt authentisches sizilianisches Urlaubsflair blitzschnell auf den Tisch.
Preparation method
Preparation
Wash the aubergines, trim the ends, and cut into approx. 1.5 cm cubes. Lightly salt in a colander and let sit for about 10 minutes, then pat thoroughly dry with paper towels. Peel and finely chop the garlic.
Cooking
Heat generous olive oil in a large frying pan. Fry the aubergine cubes over medium-high heat for about 8 to 10 minutes until golden brown all over and soft. Remove from the pan and drain on paper towels.
Sauté the chopped garlic briefly in the remaining oil. Add the diced canned tomatoes, season with salt and freshly ground pepper, and simmer gently over medium heat for about 15 minutes until the sauce has thickened nicely.
Chef's tip
Ricotta Salata is used for the traditional Sicilian flavour. Freshly grated Parmesan or fine Pecorino are an excellent and flavourful alternative.
Thoroughly frying the aubergines in enough olive oil is the secret to full flavour: wonderfully browned on the outside, melt-in-your-mouth tender and creamy on the inside.
Ingredients
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