www.italianfoodnet.com How to Make Norma Pasta* (Pasta alla Norma) INGREDIENTS (4 servings) 400 gr (14.10 oz) Rigatoni Pasta 200 gr (7.05 oz) Salted Ricotta Cheese 2 Large, Firm Aubergines (Eggplants) 12 Ripe Red Tomatoes 4 Cloves of Garlic, peeled 4 Tbsp Extra Virgin Olive Oil A large bunch of Fresh Basil Salt First of all cut the aubergines into 1 cm thick slices Place them in a colander and sprinkle with salt, this step removes the bitter juice within the aubergines Place a big pot with water on top to press them and set aside for about 1 hour Now make a cut on top of the tomatoes and blanch them in hot water for about 30 seconds, then transfer them to a large bowl of cold water Using a sharp knife peel the tomatoes cut them tomatoes into cubes and set aside After 1 hour remove the pot from the colander, place the aubergine slices on a layer of kitchen paper and pat them dry Then fry the aubergine slices in a large pot with oil to fry Once the aubergines have a nice golden-brown color remove and place them on kitchen paper to drain Heat 4 tablespoons of olive oil in a non-stick frying pan, add the cloves of garlic and let it brown then add the basil hand crushed and the tomatoes Season with salt and simmer over medium heat for about 10 minutes While the tomato sauce cooks, get the pasta into a pan of salted boiling water and cook according to the packet instructions Once the sauce is ready add the aubergine slices (leave aside some slices of aubergine for use as a ...
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