Spaghetti alla Norma

Friend Pierfrancesco brought me a basket of goodies freshly picked from his ‘orto’, his vegetable garden … so beautiful it almost makes you weep!

So …. I decided to make a tomato sauce (sugo) to go along with diced and fried aubergines/eggplants, buy some salted ricotta cheese (ricotta salata) and make a pasta sauce, the quintessential Sicilian pasta sauce, known as Pasta alla Norma.

I started by cutting the aubergine into cubes …

I put the cubes into a bowl containing flour and then proceeded to shake the excess flour through a sieve.  The reason for this coating of flour is that it acts like a sheath … when it’s time to fry the aubergine cubes, the flour will prevent the cooking oil from penetrating too much.

Use olive oil to fry the melanzane cubes.

Once fried, put the melanzane cubes on some kitchen paper and change the paper as often as is required.

Fry the melanzane cubes in batches and set aside.  Get your pasta ready and your ricotta salata too …

Here is the tomato sauce ready and waiting, heated up …

When the pasta is almost cooked (i.e. 2-3 minutes shy of its cooking time) … strain it directly into the saucepan with the tomato sauce … and mix it in to cook the pasta to perfection.

Add a little of the cooking water if need be … and very often it does ‘need be’.

When the pasta is perfectly al dente, turn the heat off and add the melanzane.

Mix it all well …

Add the sliced up salted ricotta cheese at the very end ….

And then, of course …. enjoy eating it!

Buon appetito …

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
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1 Response to Spaghetti alla Norma

  1. Pingback: Friends with Trends … Potluck and a Truffle Hunter | My Home Food That's Amore

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