Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia
10 August 2017, 02:34
Casting Call for all Nonne - Fall 2017


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes

Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Busiati Trapanesi alla Norma

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image

Sicily is a sun kissed island characterized by citrus aromas and a rich, diverse history. In fact, the culture of fine dining may have been conceived in Sicily when Archestratus, a poet born in Gela in the 4th century B.C., wrote “Gastronomia” as an ode to the pleasures of the Sicilian table. It is here that tradition and passion combined to create the Bella Italia Busiata. This particular cut is an interpretation of the ancient pasta “Busiata” of Arabic origin that is obtained by wrapping the “bus”, or the thin reed of a plant, around the pieces of dough. The name “Busiata” or “Maccheroni al Ferro” refers to a shape of pasta, which is typical of the Trapani area. This pasta cut, made by the expert hands of the Sicilian “housekeepers”, is a magic shape that can hang on to the last drop of sauce and is ideal for fish-based sauces. (Source: The Mediterranean Institute of Culinary Arts). your social media marketing partner
Related Recipes:
All Recipes
Holiday Recipes
Key Ingredients
Recipe Groups
  • 1 Lb (454 Gr) Bella Italia Busiati Pasta
  • 1.4 Lb (650 Gr) Eggplant
  • 10 Large ripe tomatoes
  • 8 Spoons EV olive oil
  • 2 Cloves garlic
  • 1 Tsp Salt
  • Grated cheese ot Ricotta Salata, if desired your social media marketing partner
  1. Dice the tomatoes and set aside.
  2. Thinly slice the eggplant.
  3. Add EV olive oil in a pan with the garlic.
  4. Saute` all the slices of eggplant and set aside.
  5. In the pan with the oil, add the diced tomatoes and the salt and cook for 20 minutes at medium heat.
  6. Cut the eggplant in strips and add to the sauce. Cook for about 5 minutes.
  7. Cook the Busiati in salted water for 12 minutes, remove from the water al dente and add the pasta to the sauce. Mix well for 1-2 minutes.
  8. Add grated cheese or Ricotta Salata as desire. your social media marketing partner
Additional Tips

Get Your

Cooking with Nonna


Advertisement your social media marketing partner