Pasta alla Norma - Venticolli

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PASTA ALLA NORMA
(Pasta a la Norma)  

Ingredients:
500gr. of Spaghetti - 1Kg. of ripe tomatoes - 200gr. Grated salted ricotta - 3 aubergines - 3 cloves of garlic - 2 onions - basil - oil - salt-pepper.

Preparation:
Cut the aubergines into slices and place them in a bowl with salted water for about an hour. Meanwhile, prepare the sauce: in a saucepan put the cut tomato into pieces, the chopped onion, the garlic and the basil. Add salt and cook over low heat until the liquid part has evaporated. Pass the sauce with the tomato sauce and season with raw oil. Remove the aubergines from the water, squeeze them, dry them and place them in a pan with hot oil. Boil the spaghetti in plenty of salted water. When cooked al dente, take them out of the pan with the fork, let them drain and place them on the serving plate. Sprinkle with half the grated ricotta and cover with tomato sauce. Mix well, garnish with fresh basil leaves and four slices of aubergine. Serve at the table.
Recommended wines:

Zadjal Nero d'avola I.G.P. Sicilia
Itinere Nero d'Avola I.G.P. Sicilia
L'Oro Rosso Merlot I.G.P. Sicilia





Foto dei Rigatoni alla norma
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