Pasta alla Norma
Catania's classic: pasta tossed in an eggplant and tomato sauce, finished with salted ricotta, basil and a thread of Etna olive oil.
From Zagara
- 1 jar (190 g) Rosso di Sicilia 'Norma' Sauce
- Romano Monte Etna PDO EVOO, to finish
From your pantry
- 200 g short pasta, such as rigatoni or maccheroni
- 1 small eggplant, about 250 g
- Olive oil, for shallow-frying
- 40 g ricotta salata, grated (or aged pecorino)
- A handful of fresh basil leaves
- Salt
Method
- Cut the eggplant into 2 cm cubes, salt lightly and leave in a colander while you bring a large pot of salted water to the boil.
- Cook the pasta until al dente, following the time on the pack.
- Meanwhile, pat the eggplant dry and shallow-fry in 1 cm of olive oil over medium-high heat for 6–8 minutes, until golden. Drain on paper towel.
- Warm the Norma sauce in a wide pan over low heat with a splash of the pasta cooking water.
- Drain the pasta, toss it in the sauce for 1 minute, then fold in half the eggplant and a few torn basil leaves.
- Serve topped with the rest of the eggplant, the ricotta salata, more basil and a thread of Monte Etna EVOO.
Allergens in the pantry ingredients: gluten, milk.
Each Zagara product lists its allergens on its label.