The pasta is usually a first course of sicilian origin: a specialty of Catania paid homage to the finest work of the famous composer Vincenzo Catania Bellini: Norma.

This tasty pasta dish, covered with slices of fried effplant and topped with tomato, basil and ricotta salata, contains various flavors of the beautiful Sicily. the pasta is usually a dish prepared with a few simple ingrediets that must therefore be of the highest quality wash and trim eggplant, then cut into slices 4 mm thick vertical slice cut horizontally even some that will be used to garnish the end. Put them in a colander gradually sprinkling of coarse salt, then cover with a plate and place the weight above them: let them bleed for half an hour. Meanwhile prepare the tomato sauce in a pan put the garlic to brown with the oil, add the peeled tomatoes cook in low heat until it pulping, then pass them through a seive and put everything on the fire to thicken, and once the heat, add half the fresh basil leaves rinse the eggplant under cold running water, then dry thoroughly with a clean cloth and them fry them in olive oil is hot but not boiling, until golden brown transfer the eggplant on paper towels from kitchen to lose the excess oil.

Then the pasta cooks, cut into strips fried eggplant (all but the longest that the slices will be used to decorate the plates).

Transfer lists of eggplant in a pan with a tablespoon of tomato sauce and when the pasta is al dente, drain and add to sauce in pan, saute a minute and then covering it serve the pasta with the remaining tomato sauce, some whole slice of eggplant, the ricotta cheese, grated, and the remaining fresh basil leaves.

Council: to prepare this tasty dish, as well as spaghetti, you can also use penne, tortiglioni.