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Sicilian Pasta alla Norma | With Aubergine & Ricotta
(0)
30 min
Quick
Gurkerl Küche
Ein sizilianischer Sommerklassiker voller Geschmack: Sonnengereifte Paradeiser, zart gebratene Melanzani und herrlich cremiger Ricotta vereinen sich mit al dente gekochter Pasta zu einem herrlich aromatischen Gericht. Frischer Basilikum setzt das perfekte mediterrane i-Tüpfelchen. Hol dir das italienische Urlaubsgefühl g'schwind direkt auf deinen Teller!
Ingredients
Preparation method
Preparation & frying the aubergine
Wash the aubergine, remove the ends and cut into cubes of approx. 1.5–2 cm. Sprinkle the cubes with a little salt in a bowl and let sit for about 10 minutes, then pat dry with paper towels. Peel and finely chop the garlic.
Heat plenty of olive oil in a large pan. Fry the aubergine cubes over medium to high heat for about 8–10 minutes until golden brown all over and soft. Then drain on paper towels and season lightly with salt and pepper.
Cooking the sauce & pasta
Heat a little fresh olive oil in the same pan and gently fry the chopped garlic until translucent. Add the chopped canned tomatoes, season with salt and pepper, and simmer gently over medium heat for about 15 minutes until the sauce thickens slightly.
Chef's tip
For an extra crispy aubergine crust, you can lightly toss the aubergine cubes in flour before frying, or alternatively roast them on a baking sheet in the oven at 200 °C fan for 20 minutes until golden brown.
Traditionally, Ricotta Salata (salted, aged ricotta) is used in Sicily. Fresh ricotta provides a wonderfully creamy note, but freshly grated Grana Padano also goes exceptionally well with it.
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