pasta alla norma
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
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.