Helicons n° 49 at Norma

A classic of Sicilian summer cuisine, capable of transporting us to the island in a single bite.

Ingredients for 2 people:

Preparation:

  1. Wash the eggplants. Cut two-thirds into fairly large pieces and set aside. Cut the rest of the eggplants into slices and also set aside.

  2. In a saucepan, brown the garlic cloves with a handful of basil leaves in olive oil. When the garlic is golden, add the peeled tomatoes, crushing them to release their juice. Adjust the salt and add the sugar.

  3. In a large frying pan, heat the sunflower oil. Fry the large pieces of eggplant using a slotted spoon, turning up the heat for 30 seconds. Fry until golden brown.

  4. Once the eggplant pieces are ready, remove them with the skimmer and place them on a tray covered with absorbent paper to drain off the excess oil. Fry the eggplant slices following the same procedure.

  5. Remove the garlic from the tomato sauce and add the fried eggplants.

  6. Meanwhile, cook the Elicoidali n° 49 in a pot with plenty of salted water. A couple of minutes before the end of cooking, transfer the pasta to the pan with the tomato sauce and the aubergines. Cook everything together, adding a little of the cooking water if necessary.

  7. Finish with plenty of fresh basil and serve with freshly grated ricotta. Have a nice trip to Sicily!