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Italian Pasta with Aubergine & Salty Ricotta in Tomato Sauce | Pasta alla Norma

Yields3 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

Pasta alla Norma Recipe

 1 Large aubergine
 240 g Penne pasta
 70 g Salty Ricotta
 1 Can chopped tomatoes
 1 Sprig of basil
 2 Garlic cloves
 30 g Vegetarian hard cheese grated (Parmesan Style)
 2 tbsp Extra virgin olive oil
 Rapeseed oil to fry
 Salt & pepper to taste
 1 pinch Sugar
1

Dice the aubergine into 2cm cubes, put in a colander, sprinkle with salt and leave for half hour, the aubergines will release water and bitterness, pat dry.

2

Prepare the tomato sauce, heat up a saucepan with the olive oil and the two unpeeled garlic cloves mashed, when the garlic has turned light brown add the canned tomatoes, a pinch of sugar, the basil leaves and season with salt and pepper, cook on medium flame for 10 minutes.

3

Heat up a pan with rapeseed oil, when hot add the aubergine and fry until golden brown, then keep aside in a paper towel lined plate.

4

Bring a large saucepan with water to boil and cook the pasta until al dente.

5

When the pasta is cooked add together with the aubergine and ricotta to the tomato sauce, toss on medium-high flame until pasta is coated in sauce, serve with the grated parmesan.

Nutrition Facts

Servings 3