We started our journey from the extreme South of Italy to talk about the Mediterranean flavors of a land which has always been destination for a thousand of cultures. With the compass pointing to the North, we will show you another stop of our trip across Sicily. For this recipe we were inspired by the classic Sicilian tradition and just like it happened for our Spaghetti with swordfish and aubergines recipe.

Today we are in Catania, a volcanic city, land of puppets and Giovanni Verga's birthplace. We offer you a summer reinterpretation of the famous "pasta alla Norma". To make it fresher we removed the tomato and replaced it with mint.

We chose Elicoidali among our different types of pasta, perfect for this recipe, with their particular shape which will be covered by the strong and fresh flavor of the aubergines, parmesan and mint leaves.

Enjoy a summer-scented pasta which brings the flavors of your vegetable garden directly to the table, without sacrificing the taste.

INGREDIENTS FOR 4 SERVINGS

320 gr. Antonio Amato Elicoidali

2 large aubergines

Antonio Amato Olive Oil EVO

mint to taste

Parmesan cheese to taste

chili pepper to taste

DIRECTIONS

Wash the aubergines well, remove their ends and cut them into slices. Place them in a colander, sprinkle with salt, cover and drain for about 30 minutes. Squeeze them well, cut into chunks and fry in olive oil EVO. Add a few mint leaves to flavor.

In the meanwhile, boil your pasta and drain it "al dente". Add Elicoidali to the sauce, sprinkle with grated Parmesan cheese and chili pepper, if you like it.

Enjoy your dish!