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Recipe of the week
Pasta Alla Norma
Spaghetti with aubergine and tomato sauce
- 500G /1LB Spaghetti
- 1KG / 2LBS Ripe tomatoes
- 200G / 8OZ /2 Generous cups grated salted ricotta cheese
- 3 aubergines(eggplants)
- 3 Cloves of garlic
- 2 Medium-sized onions
- Plenty of basil
- Olive oil
- Salt
- Pepper
Preparation time: 1 hour
Slice the eggplants and put them in a bowl with salted water for about an hour. Prepare the tomato sauce meantime: put the roughly-chopped tomatoes and onion, the whole garlic and the basil in a saucepan.
Season with salt and simmer gently until all the liquid has evaporated. Rub the sauce through a sieve or food mill and dress with uncooked olive oil. Remove the eggplants from their soaking water, squeeze and dry them and fry in some hot oil in a frying pan. Boil the spaghetti in plenty of salted water. As soon as cooked to the “al dente” stage, remove from the pan with a long-handled fork, drain and arrange on a serving platter. Sprinkle half the grated ricotta over and cover with the tomato sauce.
Stir well, garnish with fresh basil leaves and with four eggplant slices.
Serve at table. Each diner will add, to his taste, some more salted ricotta, pepper and fried eggplants.
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