Casoncelli
Intermediate
Norma's Pasta / Pasta alla Norma
SERVES 4 TO 6
Ingredients
- 1 1/2 pounds fresh plum tomatoes, skinned, seeded and diced
- 1 pound spaghetti
- 1/4 cup Filippo Berio olive oil
- 1/3 to 1/2 cup peanut oil
- 6 small eggplant
- 1/3 cup ricotta salata, grated
- 2 cloves garlic, minced
- 1/3 cup minced fresh basil
- INGREDIENTS
Directions
- Wash and dry the eggplant; then peel them. Dice uniformly and set aside.
- Heat the olive oil in a sauté pan, add the garlic and cook just until the garlic wilts. Stir in the tomatoes, basil and salt and cook uncovered for 15 minutes. Keep the sauce warm.
- In another sauté pan, heat 1/3 cup of the peanut oil and cook the eggplant until golden brown. Add additional oil if the pan appears dry. Drain the pieces on brown paper and set aside.
- Cook the spaghetti in four quarts of rapidly boiling, salted water until al dente. Drain the spaghetti, reserving 1/4 cup of the cooking water and mix the spaghetti and water with the sauce. Transfer the mixture to a serving platter. Scatter the eggplant over the top and sprinkle with the ricotta salata. Serve immediately.
- Note: You may substitute Provolone or Pecorino cheese for the Ricotta Salata.
This recipe was featured on Season 10 - Episode 1004.
Comments
Maureen & Bruce Mathews
Hi Maryann….I dream about this dish and cannolis too…Thank you for the recipe…we will try it…
We found out from our Florida neighbors, there is Sicilian restaurant near us in Bradenton… it is called Ortygia 😉…chef is from there…
Will go there before we come home for the holidays…
💓 to all…
jan gulden
great recipe
Chet Dibas
Maryann…
Thank you so much for keeping my on your mailing list….
My wife and I haven’t been back to Italy since 2009….
We are so looking forward to our next trip…
But your messages sure do bring back the memories…
Thank you again
Ciao Bella
Chet & Ok
Loraine Prinzo
I will try the recipe this weekend. I grew up on the best Italian food. My mom, and both grandmothers were the best cooks, but I truly enjoyed making your great recipes. Thank you for keeping these wonderful traditions alive.
God Bless.
Patti
I can not wait to try this recipe, one of my all time favorite dishes made with eggplant 🍆
Lucille
Can you use canned tomatoes for this recipe
Pat Heath
Thanks for the recipe–My Nana came from Partinico, Sicily–We(10) of us visited Palermo & got to meet some of my Nana’s family –Wonderful trip & Delicious food esp. the variety of Fish.
Nancy
Great recipe Maryann. Just made it for dinner, delicious 😊 I’ve made your recipes since day 1. Real good old & new recipes. Since your 1st TV show, I’ve enjoyed following U. God Bless. 🍆🍕🍜🍝🌶 🍷
Thank you.
Ann Asche
Where can i find ricotta salada dry. All they have is a chees that begins with an h don’t know the name but its not even near the real thing. Also would like to know about Tuma cheese. Soft sliceable and lightly salted similar to ricotta salada. I’m from Chicago original now live in Sacramento. Can you help me
Ann Asche
Where can i find ricotta salada dry. All they have is a chees that begins with an h don’t know the name but its not even near the real thing. Also would like to know about Tuma cheese. Soft sliceable and lightly salted similar to ricotta salada. I’m from Chicago original now live in Sacramento. Can you help me
Ann Asche
Where can i find ricotta salada dry. All they have is a chees that begins with an h don’t know the name but its not even near the real thing. Also would like to know about Tuma cheese. Soft sliceable and lightly salted similar to ricotta salada. I’m from Chicago original now live in Sacramento. Can you help me