Pasta alla Norma Pasta alla Norma is a typical Sicilian dish, and its preparation is easy.

Curiosity Pasta alla Norma comes from Catania, Sicily, and it was named for the first time between the end of the 17th century and the beginning of the 18th by Nino Martoglio, a Catanese comedian writer. The name comes from the opera “La Norma” due to its good taste when compared to Bellini’s opera

Ingredients (serving 4 people): 1 onion 8 basil leaves 3 eggplants Oil Pepper 500 g ripe tomatoes Salt 150 g salty ricotta 300 g maccheroni

Preparation 1.Clean the eggplants, cut them into thin slices, sprinkle with salt and leave them for about one hour in a saucepan so that they shed water.

2. Fry the eggplants in abundant oil. Drain the eggplants and put them on blotting paper to remove the extra oil. In the meantime peel and chop the tomatoes. 3. Lightly fry the onion and add the tomatoes. Sprinkle salt and pepper (just a bit if necessary), and cook over low heat for 20 minutes, mixing a little with a wooden spoon

4. Cook the pasta in abundant salty water for a few minutes. Season with 70g grated ricotta and mix well. Add tomato sauce and fried eggplants mix everything, then put the basil on top, grate the remaining ricotta and serve

Pizza alla Norma Everywhere in Italy, Pizza alla Norma is also famous, infact it has the same ingredients of the Pasta alla Norma.

Other typical Sicilian dishes Cassata Pasta di Mandorle Sicilian Cannolo Frutta Martorana