The recipe for Penne alla Norma is a typical dish of Sicilian cuisine. The name comes from the title of a famous opera by Vincenzo Bellini, a composer born in Sicily. The pasta is topped with fried eggplants, peeled tomatoes, fresh basil, and grated salted ricotta. It is a simple dish but rich in Mediterranean flavors.
Slice the eggplants, sprinkle them with salt to remove some of their bitterness, and then fry them in hot oil
Dry them on absorbent paper
In a pan, heat four tablespoons of oil and sauté the crushed garlic, chopped peeled tomatoes, and basil
Add salt and pepper
Cook for half an hour and blend everything
Grate the ricotta
Boil the penne in salted boiling water, drain them, and place them in a large, slightly deep serving dish
Sprinkle them with half of the ricotta, distribute the sauce, and top with a layer of fried eggplants
Sprinkle with the remaining ricotta and serve without mixing
Pan
Spoon
Colander
Italia, Sicilia
| Energy (kcal) | 138.85 |
| Carbohydrates (g) | 20.03 |
| of which Sugars (g) | 2.64 |
| Fat (g) | 4.65 |
| of which Saturates (g) | 1.04 |
| Protein (g) | 4.72 |
| Fiber (g) | 1.6 |
| Sale (g) | 0.02 |
