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Pasta with sauce and fried eggplant

3571 Views Posted on: 13/09/2020
By Enrico ticli

The health properties of our tomato are innumerable. Light food, low in calories, rich in vitamins and minerals, anti-inflammatory, it is an integral part of Aliese cuisine and is the protagonist of exciting and therapeutic recipes.

Pasta with sauce and fried aubergines (pasta cu la sarsa and fried mulinciani) is a simple and substantial single dish of the "poor" culinary tradition. Ideal in summer, it cloaks our tables and the white aprons of housewives in vermilion red. The children, "at the end of dinner, it is a dismay! ... the shit ... on him a hundred to a hundred .... and a spaghetti stuck to the chin that dangles down on his apron" (E. De Amicis).

Once upon a time, even the cupboards, where the peasant women served pasta with fresh tomato sauce, were covered with brushstrokes of purple, the unmistakable "paisano" tomato, present in abundance in our homes, as in a kind of party chromatic and healthy.

To prepare the pasta with sauce and fried aubergines for four people, you need four hundred grams of penne rigate, abundant tomato sauce cooked for at least an hour with garlic, salt, onion, basil.

After sieving it, season with oil and cook an eggplant for a few more minutes which, cut into thin slices, sprinkled with salt, drained for an hour and fried in boiling oil.

The penne rigate is boiled al dente, blended with the hot sauce and poured into a tray, placing the fried aubergines, a few basil leaves and salted ricotta, not very seasoned, in flakes on top.

The dish is ready! A masterpiece of goodness that, rightly, in the Catanese area they call "Norma", comparing it to the famous opera by Bellini.

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Tag: Pasta with sauce and fried eggplant
Posted in: Typical Sicilian recipes

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