Pasta ca Norma (Pasta alla Norma)

Monday, March 21, 2011

350 g 3/4 Ib spaghetti, 4-5 ripe tomatoes,  1 clove of garlic, 1 onion, Fresch basil, Seasoned ricotta or pecorino cheese (for grating), Olive olil.Once sliced, thr aubergines are to be sprinkled with coarse salt, placed under a weight and left for the juices to run out.
Sautè the chopped onion, the crushed garlic and a few basil leaves in 4-5 tablespoons of oil in a saucepan. Toss in the tomatoes, roughly chopped, with a pinch of salt and reduce it alla gently (15 minutes).
Rinse the aubergine,dab dry and brown in 3-4 tablespoons of oil in a frying pan. Boil the spaghetti, drain al dente and stir into the tomato sauce, dredging with grated ricotta cheese. Add the aubergine, diced finely, a couple of basil leaves and another liberal sprinkling of cheese.

Preparation time: 15’ + 30'
Cooking time: 20’
Kcal (per serving): 584
Proteins (per serving): 31
Fats (per serving): 40


One response to “Pasta ca Norma (Pasta alla Norma)”
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Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it. I like your pasta!


October 15, 2012 at 5:26 AM

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