The recipe for Penne alla Norma is a typical dish of Sicilian cuisine. The name derives from the title of a famous drama by Vincenzo Bellini, a composer born in Sicily. The pasta is dressed with fried eggplants, peeled tomatoes, fresh basil and grated ricotta salata. It is a simple dish but rich in Mediterranean flavors.
Slice the eggplants, sprinkle them with salt so they lose some of their bitterness, then fry them in hot oil.
Dry them on paper towels.
In a pan heat four tablespoons of oil and flavor it with the crushed garlic, the peeled tomatoes cut into pieces, and the basil.
Season with salt and pepper.
Cook for half an hour, then blend everything.
Grate the ricotta salata.
Cook the penne in boiling salted water, drain them and place them in a large, slightly deep serving dish.
Sprinkle them with half of the grated ricotta, spread the sauce over them and top with a layer of fried eggplants.
Sprinkle with the remaining ricotta and serve without stirring.
Frying pan
Spoon
Colander
Italy, Sicilia
| Energy (kcal) | 178.88 |
| Carbohydrates (g) | 29.42 |
| of which Sugars (g) | 2.78 |
| Fat (g) | 3.25 |
| of which Saturates (g) | 1.69 |
| Protein (g) | 7.62 |
| Fiber (g) | 1.52 |
| Sale (g) | 0.33 |
