Pasta alla Norma recipe
Cold Pasta alla Norma is a symphony of tastes and textures, in advance for a packed lunch or a summer picnic, but it's equally delightful served as a main dish for any occasion.
The ingredient to prepare pasta alla Norma
- 400g of pasta (rigatoni or penne recommended)
- 250g eggplants fillets
- 200g of Caciocavallo Silano DOP
- 100g of pesto of dried tomatoes
- Chili-infused extra virgin olive oil
- Salt to taste
How to prepare pasta alla Norma
To prepare it, start by cooking the pasta (preferably rigatoni or penne) in salted water until al dente. Meanwhile, take the eggplants fillets, in a separate pan, with a pesto of dried tomatoes and
a drizzle of organic extra virgin olive oil.
On the side, cube the Caciocavallo Silano DOP, a cheese with a rich and enveloping flavor. Once the pasta is cooked al dente, cool it down under running water and toss it with the sun-dried tomato and eggplant sauté, adding the cubes of Caciocavallo.
Finally, mix all the ingredients thoroughly to allow them to blend together. If desired, drizzle the dish with a bit more hot pepper extra virgin olive oil, which will add a spicy and fragrant kick.
