Before I started cooking this dish I asked a Sicilian boy if it was correct to use spaghetti with the Norma sauce. I was terrified of falling into one of those serious mistakes of those made by people who possess a superficial knowledge of the subject, such as famous “Spaghetti Bolognese” that exist only out of Italy … Obtained this permission, I continued with my recipe. I had two small aubergines in the fridge, what better time to prepare pasta alla Norma? I tried to do the recipe in the traditional manner, the only innovation is the tomato sauce, I cooked it with the Vitamix power blender. In these hot days it I thought it was a great idea to turn on a stove less!
semolina wheat and peanut oil for deep-frying
500 gr cherry tomatoes
extra virgin olive oil
some basil leaves
sicilian salty ricotta
First, prepare the tomato sauce. Wash them and put in the Vitamix blender with 3 – 4 tablespoons evo oil, a pinch of salt and some basil leaves (you can also add a garlic clove if you like). Turn on the power blender, first slowly then to the maximum speed, and let it blend for 7 minutes. At the end we will get a thick and very fragrant sauce. Keep it aside. Wash, cut into cubes and deep-fry the aubergines, then add salt. Boil the spaghetti, drain them then season them with the tomato sauce. Share spaghetti into 4 plates, sprinkle them with the fried eggplants and grate the salty ricotta on the surface. My Pasta alla Norma is ready !!