We all know the classic Sicilian eggplant and tomato sauce “alla Norma”.
But this white (in bianco) alternative is just as good. Bring some Sicilian sunshine to your table.
INGREDIENTS (serve 2 ppl)
150 gr casarecce
1 large eggplant, cut into 1 cm thick slices
1 garlic clove, peeled
Basil, leaves finely chopped
2 tbsp Extra-Virgin olive oil, plus extra for brushing
Salt
Parmigiano Reggiano, to garnish
METHOD
Lay the eggplant slices into a plate and brush both sides with olive oil.
Heat a grill pan (or a frying pan will work too) and once hot, start grilling the eggplant slices until cooked through.
Once cooked, cut the eggplants into smaller pieces, place them into a plate and season them to taste. Set aside.
Bring a large pot of salted water to boil, pour the casarecce in and cook it till al dente as per packet instructions.
In a frying pan, over medium heat, add olive oil, garlic and cook until the garlic has reached a golden colour.
Once golden, remove the garlic and add the eggplant.
Gently toss, add 2 ladles of pasta water and check for seasoning.
Let it simmer while the pasta is cooking.
When the pasta is ready, drain it, and add it into the sauce along with some finely chopped basil leaves.
Toss it well until the pasta is nicely coated with the sauce.
Serve and top the pasta with some extra fresh basil leaves and grated Parmigiano.
Davide
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