Spaghetti with canned tuna and herbs
2020-08-13 / test@t
Penne alla Norma
A typical Sicilian dish that was born in a small restaurant in Catania. It is said that this pasta owes its name to the admiring exclamation of director Nino Martoglio, who has just listened to Bellini's finest opera Norma and has compared the two masterpieces of music and gastronomy.
Ingredients
- 2 medium eggplants
- 3-4 medium tomatoes
- 320 g spaghetti
- 2 cloves of garlic
- a bunch of basil
- 150 g salted pressed ricotta or other cheese
- olive oil
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the eggplant into thin slices. Heat the olive oil in a skillet and fry the eggplant. Transfer the finished eggplants to paper towels.
Step 2
Peel and seed the tomatoes, cut into cubes, transfer to a colander and leave excess liquid to glass.
Step 3
Boil the spaghetti in boiling salted water until "al dente" according to the instructions on the package, discard in a colander, retaining some liquid.
Step 4
Peel the garlic, chop the basil leaves into small pieces. Heat 3-4 tbsp in a skillet. l. oil and sauté the garlic, 30 sec. Add the tomatoes and half the basil, salt and simmer for 5 minutes.
Step 5
Place penne in a skillet with tomatoes, add eggplant and stir. Divide the pasta into bowls, sprinkle with grated cheese and garnish with basil leaves.
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