Pasta Sicilian style is a wonderful dish.

The recipe is Neapolitan, despite the name can be misleading.

We call it that because of the aubergines, while in Sicily it is called pasta alla Norma.

The difference between our Sicilian pasta and Norma is the provola or fiordilatte for the Neapolitans, while the Sicilians use grated salted ricotta.

This pasta can be baked or sautéed in a pan.

It is easy to make:

Sicilian pasta

INGREDIENTS

• 400 g of Rummo celery

• 500 g of aubergines

• 300 g of smoked provola

• grated pecorino cheese

• 500 g cherry tomatoes

• extra virgin olive oil

• basil

• salt

• 250 ml of sunflower oil for frying the aubergines