Traditionally Pasta alla Norma consists of Maccheroni with tomatoe sauce topped with fried aubergines and salted ricotta. It was apparently named by the playwriter Nino Martoglio after Bellini’s opera.
At present I live in the UK, so retrieving salted ricotta is a very difficult quest. Therefore I have dared and replaced it with Greek feta.
- 250 gr Maccheroni
- 400 ml passata or a tin of chopped tomatoes
- 1 aubergine
- 4 tbsp olive oil
- 1 garlic clove
- 50gr Greek Feta
- Chop up the aubergine in small cubes and soak in cold water for 10 minutes
- Bring a saucepan of water to the boil
- Meanwhile heat up 3 tbsp of olive oil and shallow fry the aubergines until brown in a frying pan.
- In a small saucepan heat up 1 tbsp of olive oil and cook for a couple of minutes the garlic and pour in the tomato. Simmer for 10 mind.
- When the water is boiling add salt and cook the pasta.
- As the three pans are ready combine the ingredients and sprinkle the pasta with the Feta.