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

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2 Responses 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!

zonia

October 15, 2012 at 5:26 AM
sethi said...

I just found this Restaurant Bar in Esplanade Kings Beach and it's called Harry’s Beach Bistro, their menu is just amazing and most importantly the taste of the food is unmatched.

March 19, 2022 at 4:41 AM

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