Pasta Alla Norma
from the kitchen of Nicoletta LaMarca Sacco

2 medium globe eggplants or 3-4 small Asian eggplants
Kosher salt
¾ to 1 cup neutral flavor oil for frying
1 pound spaghetti, penne, or pennette pasta
2 cups Mama' Melina's Spicy Tomato Sauce (recipe in this issue)
8 ounces ricotta salata or VioLife feta cheez

Prepare the eggplant: slice eggplant into ½ inch
slices. Layer in a colander, sprinkling with salt
between each layer. Top this stack with a tea kettle
filled with water to weigh them for 30-45 minutes
to drain excess juice.

Rinse off the salt, dry slices on paper towels, and
fry in hot oil until golden. Set aside on paper towels
until all eggplant is done, then prepare the pasta.

Cook pasta according to the package directions for al
dente. Drain and place in a bowl. Toss with ¾ of the
sauce and half the crumbled cheese, reserving the rest
for topping. Divide pasta into each bowl and add egg-
plant around the edge of the bowl, more sauce and cheese
to the middle. Can be served at room temperature over hot
pasta or with crackers or crostini instead of pasta.

Serves 6 as a one-dish meal or 8 as a primo piatto (first course)

From the book Sicilian Feasts by Giovanna Bellia LaMarca

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