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Things to do in Italy

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Recipe Pasta Alla Norma

2 aubergines, 400 grams of busiate pasta or macaroni, 8 medium copper tomatoes, 1 sprig of basil, 1 clove of garlic, extra virgin olive oil as required, 2 liters of oil for frying, salt to taste, ½ teaspoon of sugar, grated salted ricotta to taste.

To prepare a perfect pasta to the standard we must start preparing aubergines first. We wash them and with all the peel we cut them into cubes all the same size. We put them in a colander and sprinkle them with coarse salt and finally we rest on a weight such as a lid; in this way the aubergines will lose a bit of vegetation water which sometimes makes their taste a little bitter. In the meantime we proceed to prepare the tomato sauce: in a pan we heat a generous amount of extra virgin olive oil together with a clove of garlic without shirt and crushed. At this point we wash and cut the tomatoes into pieces and as soon as the oil starts to sizzle, we add the tomatoes to the pan. Add half a teaspoon of sugar, add salt to taste and season with a few leaves of basil broken up by hand. Let the tomatoes cook over medium-low heat for about 20 minutes without a lid. After 20 minutes, the sauce will be almost done, the tomatoes will have been undone and we can blend it all. We remove the clove of garlic and transfer the sauce to a jug and then blend it with an immersion blender. At this point, put the pureed sauce back into the previously used pan, adjust the salt again and add more chopped basil by hand. Let it cook for another 10 minutes on a medium-low heat, resting on a splash guard. Now we can resume the aubergines left to drain for more than an hour, we rinse them well under the water to remove the remaining salt and distribute them on a dry cloth so that they can dry well before being fried , it will take about a couple of hours. Subsequently, once the aubergines have completely dried, we heat abundant oil for fries and fry the aubergines for 4-5 minutes. We transfer them in a cola-fried if we have it available or in a colander and leave them in this way for an hour or so to dry completely from the excess oil. At this point, bring to the boil a pan full of water, add the coarse salt and dip the pasta al dente. Meanwhile heat the tomato sauce and add the fried aubergines. After a few minutes of cooking the pasta, we add a ladle of water to the sauce, this will make the sauce even more creamy. A couple of minutes before the pasta is completely cooked, drain it and transfer it to the pan with the sauce where it will finish cooking and blend completely into the sauce. We serve hot pasta with a nice grated salted ricotta.