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Pasta with aubergines and tomato sauce - Pasta alla Norma PDF Print E-mail

Pasta alla Norma -Author Paoletta S.

Ingredients: for 4 persons: 400 gr (16 oz) penne pasta; 600 gr (24 oz) tomato sauce; 1 medium size aubergine, diced; 50 gr (2 oz) grated baked ricotta cheese; fresh basil; olive oil, salt and pepper.

Cut the aubergines into 1 cm thick slices and arrange in layers in a colander with a bit of salt. Leave them for an hour, with a weight on, to drain the water. Prepare the tomato sauce: put the garlic in a saucepan with a bit of olive oil and let it brown. Add the tomato sauce, some basil leaves, a bit of salt and cook for about 15 minutes.

Fry the aubergines in olive oil and then wipe the excess oil with paper towels. Hold 4 slices whole to decorate the plates, cut the other into cubes and add to tomato sauce. At this point, cook the pasta, once cooked, drain it and cook it for one minute in the pan of sauce.
Pour the pasta in the plates, put on the whole slice of aubergines and sprinkle with plenty of grated ricotta salata.

 

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