This recipe is, if you will, 'pasta alla norma' - a classic Sicilian pasta dish with aubergine sauce - revisited. It is made from orecchiette pasta mixed with fresh tomato sauce and fried aubergine, but to which we have added some lightly cooked cherry tomatoes and a lovely buffalo mozzarella cut into cubes. In short, a very special dish, just right perhaps for a low-key Sunday lunch, but decidedly Mediterranean and quite irresistible!
Burnt Wheat Orecchiette Pasta
Handmade Wheat Flour Orecchiette Pasta 500gr
Senatore Cappelli Durum Wheat orecchiette
“La bio” organic home made tomato sauce
Fish sauce with sea bass
Sea bream in yellow, fish sauce with sea bream
Macaroni with fish sauce and aperitif with frisellina
Barley Orecchiette
Heat the garlic in a pan with some olive oil; add the tomato sauce and the washed and halved cherry tomatoes. Simmer over a low heat. Meanwhile, cut out the aubergine's core and then slice into strips. Fry the aubergine in hot oil, add salt and then set aside on kitchen paper. Cut the mozzarella into small cubes, and set these aside too. Cook the pasta in salted, boiling water. Once cooked, drain the orecchiette and toss in the prepared sauce, adding the mozzarella cubes, the fried aubergine and a few leaves of chopped basil.
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Gently fry a clove of garlic in oil
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Add the tomato sauce (just a little) and a handful of cherry tomatoes
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Simmer everything for about 10 minutes
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Dice some buffalo mozzarella
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Cut the aubergine into strips
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Fry the aubergine
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Boil the orecchiette pasta in plenty of salted water. Drain and add to the sauce.
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Add the mozzarella
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Add the aubergine and fresh basil. Mix well
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Serve the pasta with aubergine sauce hot with the cheese just melting
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