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Pasta alla norma

ingredients

servings

2

Rigatoni, pasta

160 oz

Aubergine

200 oz

Garlic

1 half wedge

Cacioricotta

100 oz

Basil

10 leafs

Diced peeled tomatoes

400 oz

Iodized salt

to taste

Extra virgin olive oil

to taste

Sunflower oil

to taste

first courses from Italy - Sicilia

Pasta alla norma

Pasta alla norma

vegetarian with gluten with lactose high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta alla norma

pasta alla norma with aubergines

Pasta alla norma step 1

step 1

Cut the eggplant into cubes, add salt and put them in a colander, in this way you will eliminate the excess water and subtract from the bitter taste. After half an hour fry in vegetable oil.

Pasta alla norma step 2

step 2

In a saucepan heat a little oil evo with the garlic clove, then add the tomatoes. Cook for 15 minutes. Season with salt and pepper and add the basil leaves. Add the fried eggplant.

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Pasta alla norma step 3

step 3

Cook the pasta in salted water, then add to the sauce and stir thoroughly.

Pasta alla norma step 4

step 4

Serve and add the grated cheese at the time.

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