Pasta alla Norma

einen sonnen samstag nach so langer zeit, wie schön! in der abendsonne gibt es das berühmte sizillianische gericht pasta alla norma. das grün des basilikums steht für das grün des landes, die pasta für das weiß der gleichheit, das rot der tomatensoße für die brüderlichkeit und das schwarz der aubergine und das weiß des ricotta salata symbolisieren die von lava oder schnee bedeckten hänge des ätna … schmecken tuts saulecker und das ich auberginen nicht so gerne mag habe ich nie gesagt!

für 2

1 mittelgrosse aubergine | 1 knoblauchzehe, fein gehackt | 1 kleine zwiebel, fein gehackt | 1 kleiner bund frisches basilikum, grob gehackt | 400 g beste tomaten aus der dose (alternativ kann man es natürlich auch mir frischen tomaten zubereiten) | ca. 60 g ricotta salata | 250 g spaghetti | salz, pfeffer und bestes olivenöl

die aubergine in kleine würfel schneiden, mit salz bestreuen und in einem sieb beiseite stellen (mind. 1/2 h), damit überschüssiges wasser und bitterstoffe austreten können. die zwiebel und den knoblauch in 1 el olivenöl andünsten, die tomaten und etwas frisches basilikum dazugeben und auf kleiner hitze vor sich hin köcheln lassen. die auberginenwürfel mit wasser abspülen und anschliessend trockentupfen, eventuell sogar etwas zwischen den händen ausdrücken. die pasta al dente kochen. in der zwischenzeit die auberginen in etwas olivenöl anbraten, eigentlich soll die aubergine in reichlich olivenöl frittiert werden, ich bevorzuge die zubereitung in der grillpfanne. sobald die auberginenwürfel schön angebräunt sind aus der pfanne nehmen, eventuell mit etwas küchenkrepp abtupfen und anschliessend salzen und pfeffern. die pasta auf den tellern verteilen, die auberginenwürfel und die tomatensauce obendrauf geben, mit frischem basilikum und dem ricotta salata bestreut servieren. fantastisch!

sf | 11.9.2010 | 29 Kommentare

  1. Wird nächste woche getestet! Hört sich super an!

    Lars | 11.09.10
  2. gerne! schöne grüsse und gib uns doch auch feedback ob es geschmeckt hat, darüber freuen wir uns!

    sp | 14.09.10
  3. hat zwar was gedauert, aber am wochenende gab’s endlich die nudeln!
    waren superlecker! ich habe noch nie aubergine frittiert und es war echt lecker, da sie etwas knusprig war!
    ansonsten ist die tomatensoße mehr oder weniger so, wie ich sie oft mache! allerdings gebe ich noch etwas butter dazu. und dann nehme ich die nudeln ca 2 minuten vor ende der kochzeit aus dem wasser und lasse sie in der soße fertiggaren! dann nehmen sie noch mehr geschmack auf! (tipp von diesem dicken italienischen koch aus’m TV… sante di santis oder so…)

    Lars | 27.09.10
  4. hi lars, vielen dank für das feedback, sehr schön, dass es dir geschmeckt hat und cooler tip mit der pasta! schöne grüsse!

    sp | 28.09.10
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