Pasta alla norma
75 recipes
Pasta to the standard
ingredients
servings
4
Spaghetti
300 grams
Aubergine
1 unit
Diced peeled tomatoes
400 grams
Cacioricotta
100 grams
Peanut oil, for frying
400 grams
Extra virgin olive oil
to taste
Iodized salt
to taste
Basil
3 leafs
Garlic
1 wedge
first courses from Italy - Sicilia
Pasta to the standard
Pasta to the standard
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first simple and tasty, typical of the Sicilian tradition.
preparation
step 1
Cut the aubergine into slices of 0.5 cm thick, place in a colander, sprinkle with salt and leave for a couple of hours, cover with a dish or a weight, to remove excess water.
step 2
Rinse them thoroughly with running water and dry them with a cloth dampened.
step 3
Fry the peanut in hot peanut oil, when golden brown, drain them with a foam and put them in a plate covered with absorbent kitchen paper, to eliminate excess oil.
step 4
Then cut the slices into strips. Except you cook the tomatoes peeled with an oil wire and a clove of garlic.
step 5
Crush the tomatoes with a fork and continue cooking on a slow fire for about twenty minutes, salted, add some fresh basil leaves and finally fried eggplants.
step 6
Bake spaghetti in plenty of salt water. Drain and season with the aubergine sauce. Apply and finish with a cacioricotta grated cheese.
