spaghetti, tomato and aubergine

Augusta made us a nice plate of pasta for lunch today.

First she grilled slices of aubergine. Then she made a classic tomato sauce: she put a can of tomatoes in a pan with a piece of onion, half a carrot , some celery and salt and pepper; she cooked it over a medium flame and then passed the sauce through a vegetable mouli. She tossed the cooked spaghetti in the sauce, added the aubergine slices and some extra-virgin olive oil. We grated some pecorino cheese on top.

This is a Sicilian dish called pasta alla Norma. But in the original the aubergine would be deep-fried and the sauce made from fresh tomatoes.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s