Spaghetti alla Norma

Method

1. Cut up the aubergine into 1,5 cm pieces and lightly fry them in a pan with oil, ½ clove of garlic (make sure you remove the internal seed), salt and pepper until it reaches a 'creamy' texture. Then put in a casserole and set aside. 
2. In the same frying pan, warm up a little oil with the rest of the garlic, then add the peeled and deseeded tomatoes and cook without the lid. 
3. Meanwhile, start boiling water to cook the pasta. Once it gets to a rolling boil, add the pasta and a bit of salt. 
4. Back to the tomato sauce, season to taste with salt shortly before you finish cooking and, once it's ready, add plenty of basil. 
5. Now add the aubergines to the sauce, mix well, then strain into them the spaghetti. 
6. Fold into the pasta a good quantity of grated Provolone and serve, topping the plates with some more Auricchio. 

Chef's tip

You can use whatever pasta variety you prefer, but make sure you don't overcook it, rather leave it 'al dente'!

Serving suggestion

After such a filling, satisfying pasta we suggest you to serve a green salad or some light side dishes such as vegetables or raw Parma ham.

Wine selection

Grillo for the white wines; Riesi DOC, Valpolicella DOC, Bardolino or Cerasuolo for the red ones; Rosato Salento IGT among the rosé wines.

Family tip

You can try this recipe with Auricchio Provolone piccante as well, if you like stronger tastes!

Dish history

This delicious pasta is one of the most typical of Sicilian dishes! Invented in the city of Catania, where it's called 'Pasta Ca' Norma' in local dialect, the original recipe is characterised by fresh tomato sauce, fried aubergines, basil and a typical hard cheese called 'ricotta salata' (salty ricotta). So the story goes it was the playwright Nino Martoglio, from Catania who, in the early 20th century, named this pasta after the famous opera 'La Norma' by Vincenzo Bellini: in his opinion, both of them were superb. This version of the recipe replaces the salty ricotta, which is very hard to find, with Auricchio Provolone, guaranteeing a mouth-watering creation! Ideal in summer, when tomatoes, aubergines and basil are in season. Enjoy!