In Italy spaghetti and pasta in general, are very popular. One legend says that it was Marco Polo in 1925, returning from China, to the spaghetti in Italy. But already in the famous "Book of Roger" Idrisi wrote in 1154 are cited of Vermicelli (a type of spaghetti), which are defined as food meal in the form of wires" products in the village of Trabia near Palermo in Sicily. Between 1154 and 1925 were found several quotations that clarify how the production of pasta is characteristic generalized throughout the Italian peninsula.

In Italy spaghetti are often seasoned with fresh tomato sauce and sprinkled with grated cheese, but there are many ways in which they are prepared spaghetti. In every region of Italy exist recipes special place to cook spaghetti. It 'very difficult to say what is the best recipe because with any spaghetti sauce are actually always good.

That is why I find it difficult to choose a recipe for spaghetti to be presented today but especially so inspired by eggplants and I am pleased to present a typical Sicilian recipe for the "Spaghetti alla Norma."

Ingredients for 4 people:

- 400 gr. Spaghetti
- 200 gr. Eggplant
- 300 gr. Tomato sauce from fresh
- 80 gr. Ricotta hard grating
- Garlic
- Basil
- Olive oil
- Salt
- Pepper

And here's how to prepare spaghetti:

Wash eggplant, remove the stalk and cut into thin slices, arrange sliced eggplant in a tilted floor, sprinkle with salt and leave them well for at least one hour (this procedure is intended to lose to the eggplant water vegetation and then their characteristic bitter taste - after this treatment aubergines are sweeter).

Peel tomatoes, cut into cubes and let rest in a colander to lose water vegetation.

Peel the garlic and brown them whole into four tablespoons oil; combine diced tomato, basil and fragmented washed their hands with a pinch of salt and pepper, cook a very low fire for ten minutes.

Rinse the eggplant to remove the salt and dab with absorbent kitchen paper to dry; fry eggplant in boiling oil. When cooked remove eggplant from oil using a perforated ladle and eliminate excess anointed with absorbent kitchen paper.

Cook spaghetti in salted water, drain and keep the tooth half cup of cooking water. Place spaghetti in a flat door and season with the tomato sauce, grated ricotta and almost all eggplant.

If the preparation is dry add a little of the cooking water that we have had from spaghetti and mix. Decorate with slices of eggplant that we held aside.

To fully enjoy spaghetti pursuant to accompany a full-bodied red wine, such as an excellent "Nero d'Avola."