Spaghetti alla Norma
Spaghetti alla Norma A Sicilian classic, spaghetti aIla norma, is best made at the height of summer when growers bring baby eggplants, fresh-picked garlic,
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Cooking tools:
- Oven
- Colander
- Paper towel
- Baking sheet
- Skillet
- Stove
- Pot
- Chef's knife
- Cutting board
- Grater
- Serving platter
Ingredients
- 3 small eggplants, about 1 1/2 pounds, 1/4" slices
- Coarse salt
- 3 tablespoons plus 2 tablespoons extra virgin olive oil
- 3 cloves garlic, crushed
- 4 cups plum tomatoes, peeled, seeded and chopped, fresh or canned
- 3 sprigs fresh basil
- Freshly ground black pepper
- 1 pound dried spaghetti, linguine or fettuccine
- 4 ounces ricotta salata, coarsely grated
- 10 basil leaves, torn into small pieces
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