How to Prepare Pasta Alla Norma.. The Excellence

A Sicilian specialty. This pasta was named after the opera NORMA by Bellini. It is named so, as it is wonderful and excellent like the opera

How to Prepare Pasta Alla Norma.. The Excellence Recipe
28 Steps
Ingredients
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Aubergines 800 g.

Aubergines 800 g.

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Penne or rigatoni is better

Penne or rigatoni is better

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25g Grated Parmesan

25g Grated Parmesan

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Cut in 2cm cubes.

Cut in 2cm cubes.

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Put on an oven tray. Drizzle 4 TBsp olive oil and bake in a preheated oven 220 C. Bake for 20 mins or more stirring and turning once or twice.

Put on an oven tray. Drizzle 4 TBsp olive oil and bake in a preheated oven 220 C. Bake for 20 mins or more stirring and turning once or twice.

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Out of the oven

Out of the oven

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In a pan or in a shallow cooking pot, put 2 TBsp olive oil, diced onions and the crushed garlic. Sweat. Then add spices marjolene, origano, pepper, chili flakes and salt. Cook 2-3 mins

In a pan or in a shallow cooking pot, put 2 TBsp olive oil, diced onions and the crushed garlic. Sweat. Then add spices marjolene, origano, pepper, chili flakes and salt. Cook 2-3 mins

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In the lower part of the oven

In the lower part of the oven

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Add the jar of tomato pulp.

Add the jar of tomato pulp.

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Cut few leaves of basilic add for flavor

Cut few leaves of basilic add for flavor

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Stir and cook for 2-3 mins.

Stir and cook for 2-3 mins.

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Add the aubergines

Add the aubergines

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Stir

Stir

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Cover and cook for 10 mins or until water boils and pasta cooked 15-20 mins. Add a bit of boiling water if the sauce is too thick.

Cover and cook for 10 mins or until water boils and pasta cooked 15-20 mins. Add a bit of boiling water if the sauce is too thick.

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Put the water to boil

Put the water to boil

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When the water boils, add the pasta. The best would b rigatoni. I didn't have so I am using penne.

When the water boils, add the pasta. The best would b rigatoni. I didn't have so I am using penne.

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Sauce is ready

Sauce is ready

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Pasta ready. Add over the sauce

Pasta ready. Add over the sauce

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Mix well

Mix well

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Add more basilic and the grated cheese. The traditional cheese to use is ricotta saldata. But I didn't have. It is as wonderfull with parmesan

Add more basilic and the grated cheese. The traditional cheese to use is ricotta saldata. But I didn't have. It is as wonderfull with parmesan

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Ready

Ready

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Serve

Serve

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Ingredients

2 Aubergines 800 g 
400 Grams Tomato pulp jar 
500 Grams Penne 
6 Tablespoons Olive oil 
2 Tablespoons Marjolaine dried 
2 Tablespoons Origano 
Pepper and salt to taste 
1 Teaspoon Chili flakes optional 
1 Bunch Fresh basil  
30 Grams Grated Parmesan  
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