Pasta alla Norma

This time it’s not enough to share the recipe of Pasta alla Norma with you, we want to do something more: we’ll tell you the story of the products we used and we will introduce you the company that grows them … without these details, the post would not have the same value!

MicroCosmo is a small certified organic farm, 1 hectare in surface, which produces vegetables of around 60 species – many ancient varieties and self-produced seed plants. Born in 2016, it adopts organic, regenerative, sustainable agricultural practices, to create an harmonious environment and preserve the balance and fertility of the soil. It teaches us the love and respect for the earth and for all the organisms that inhabit it.

We, for this recipe, have used their datterini tomatoes and their aubergines. Expectations were high, but they were exceeded: the tomato sauce had a scent and sweetness that we will remember for a long time.

Ingredients

• 400 g spaghetti (or other pasta of your choice)
• 600/700 g of aubergines
• 500 g of datterini tomatoes or other gravy (in the absence you can use 400 g of peeled tomatoes)
• 100 g of seasoned ricotta (also called cacioricotta)
• 1 clove of garlic
• Half onion
• 10/15 basil leaves
• Oil for frying (preferably olive oil otherwise with peanuts)
• Olive Oil
• Salt
• Pepper to taste

How to get up

Put the frying oil in the pan on the heat.

While it is heating, cut the aubergines into slices about half a centimeter thick and when the oil is at a temperature, start frying the aubergines until they are golden brown, then put them on a plate or tray with paper towels.

Prepare the tomato sauce: first put the garlic and onion and brown them gently in the olive oil, then add tomatoes and salt and cook over high heat for about 15 minutes. At the end add the pepper. If you use tomatoes that have a thick skin, you can pass the sauce to the striner so you will get a creamy sauce.

Cook the pasta in boiling salted water. While pasta is cooking cut the aubergines into small pieces, and when pasta is ready, toss it in the sauce, mix it, then add the aubergines and finally the ricotta and basil leaves chopped with your hands. Pasta alla Norma is ready. Enjoy!