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Pasta alla Norma

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INGREDIENTS

Fusilli Pasta by Molini del Ponte

1.1 lb

Norma Sauce by Tudia

1 jar

EVOO oil

2 tbsp

Salt

1 pinch

Small red onion

1

Sicilian Chili Pepper by Filippone

to taste

Aubergine

optional

How to Make an Authentic Pasta alla Norma

  • Bring to a boil a large pot of water.


  • Pour two tablespoons of extra virgin olive oil into a pan. Add the thinly sliced onion and some crushed chilli pepper, according to your taste.


  • Cook the onion on low flame until soft and translucent.


  • When the onion is soft, add the Norma Sauce by Tudìa into the pan and stir well. Cook on low flame for five more minutes, then set aside.


  • In the meantime, add salt into the water and cook the Fusilli Pasta by Molini del Ponte following the packaging instructions.


  • Drain the pasta al dente and toss it with the tomato and eggplant sauce.


  • Just before serving add some grated ricotta salata, then enjoy it.

Tips & Tricks for perfect Fusilli alla Norma

If you want to add extra flavour to your pasta, you can also add some more eggplants: cut into thick slices and sprinkle with coarse salt. After a few minutes rinse the salt off. This procedure serves to eliminate the bitter aftertaste of the aubergine. In a pan heat a generous amount of peanut oil (better for frying). When the oil is hot, fry the aubergines and let them rest on paper towels with a pinch of salt.

If you cannot find ricotta salata, you can substitute it with aged pecorino or Parmigiano Reggiano.

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