Transport your taste buds to the sunny shores of Sicily with this tantalizing Barilla Pasta alla Norma. This traditional Sicilian dish features premium al dente Barilla pasta tossed in a rich tomato sauce infused with garlic, basil, and a hint of chili, topped with creamy ricotta and golden fried eggplant. As you savour each forkful, imagine the awe-inspiring landscapes of Sicily, from the azure waters of the Mediterranean to the towering majesty of Mount Etna. With the flavours dancing on your palate and the beautiful views unfolding before your eyes with each bite, you'll let out an exclamation of wonder with the Italian phrase “Amazza,” encapsulating the sheer magnificence of both the recipe and experience!
Taste profile: Riserva is well balanced on the palate, with velvety tannins, firm acidity, and a lingering finish of rosemary. Its structure will allow for ageing of two to five years, if not longer.
Dice eggplant, season with a pinch of salt and set aside for about 20 minutes to purge any bitter juices. Dredge in flour.
Heat enough oil in a pan over high heat to completely cover the eggplant. Fry eggplant until golden, remove from the oil with a slotted spoon and drain on paper towels.
Chop onion and garlic. Heat EVOO in a large pan over medium heat and sauté onion and garlic.
Add eggplant, crushed tomato, salt and pepper and cook for about 15 minutes.
Boil pasta according to package directions. Drain and toss with the prepared eggplant sauce.
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