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Pasta alla Norma is a traditional recipe from Sicily, with simple ingredients: aubergines, tomatoes... and basil. I used the first harvest of few leaves to prepare it.
I don't know if you can find 'salted ricotta' outside Italy. It's a hard cheese, very tasty and... well, really salted.

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Pasta alla Norma

Ingredients
Serves four:
400g penne rigate
3 aubergines
700ml pureed tomatoes
1 bunch fresh basil
2 cloves garlic
200g salted ricotta cheese
olive oil

Directions
Cut the aubergines lengthways in long slices about 1/2 cm thick.
Put the slices in a bowl with salted water, cover and press under something heavy 1 hour.
Meanwhile heat 3 tbsp. of olive oil in a frying pan, add peeled and chopped garlic and fry for 1 minute. Add pureed tomatoes and simmer over low heat for 30 minutes, stirring.
Drain the aubergines and fry them in hot olive oil. Fry until the slices are golden all over, drain and set aside.
Meanwhile you should cook the pasta: bring a large pot of salted water to a boil, add pasta and cook until al dente.
Drain pasta well and season with the sauce.
Garnish with fresh basil, grated ricotta salata and serve with fried aubergines.

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I am entering this in Presto Pasta Nights, an event created by Ruth of Once Upon A Feast and hosted this week by Katie of Thyme For Cooking.

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One year ago:

Harvesting autumn dill

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