The Italian Chef - Pasta a la Norma(Printer Friendly)

Pasta a la Norma From Sicily: Culinary Crossroads (Oronzo Editions, LLC, 2008) Tomato sauce Extra-virgin olive oil 2 pounds eggplant, peeled and sliced thinly 1 pound spaghetti 6 ounces (3/4 cup) ricotta salata, grated Fresh basil leaves, torn by hand Peperoncino, hot red chili pepper, sliced [or dried flakes] Sea salt

1.		Prepare a simple tomato sauce.
2.		In a large skillet, fry the eggplant slices in olive oil and drain them between paper towels, using a weight for maximum drainage.
3.		Bring a large pot of salted water to a boil and cook the spaghetti al dente, drain, and transfer to a large bowl.
4.		Dress the spaghetti with plenty of sauce and toss with the salted ricotta, torn basil leaves, and chili to taste.
5.		Serve on individual plates and garnish with the fried eggplant slices, more sauce, a grating of ricotta, and more basil leaves.

Copyright © 2008 Oronzo Editions