Pasta ca Norma (Pasta alla Norma)

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

Spaghetti Trapani-style (Pasta cu pistu trapanisi)

350 g 3/4 Ib fluted sedani (pasta tubes), 4-5 ripe tomatoes,  1 clove of garlic, Fresch basil, Almonds, Skinned grated pecorino cheese, Olive olil. 

Skin and seed the tomatoes and dice them. Place in a bowl with a sprig of basil (chopped up with a handful of almonds), a trickle of oli and a handful of cheese. Set aside for half-an-hour.
Cook and drain the spaghetti al dente. Add to the bowl, stir and drizzle over a little more oil. Serve at once.

Preparation time: 10’ + 30'

Cooking time: 12’

Kcal (per serving): 644

Proteins (per serving): 25
Fats (per serving): 30

Pasta with Sweet Peppers - Pasta tuttu pipi

350 g 3/4 Ib fluted sedani (pasta tubes), 4-5 ripe tomatoes, 2 sweet peppers, 1 clove of garlic, Fresch parsley, Hot red pepper, Grated pecorino cheese, Olive olil. 

Wash the sweet peppers, discarding the pith and seeds. Divide into fillets. Grill one and half, leaving the rest raw for gar-nishing. Rinse, seed and dice the tomatoes.
Colour the crushed garlic in 3-4 tablespoons of oil in a frying pan, together with a sprig of parsley, the tomatoes and half the hot red pepper, crushed.
Throw in the grilled peppers, roughly chopped and leave the sauce to reduce slowly (15 minutes).
Boil the pasta, drain while still firm to the bite and sautè briefly in the pepper sauce in the frying pan. Dust generously with grated pecorino and garnish with pieces of the raw pepper.

Preparation time: 20’

Cooking time: 30’

Kcal (per serving): 506

Proteins (per serving): 16
Fats (per serving): 17

Eggs with Sage

Serves 4.

4 eggs, 6 cloves of garlic, salted capers, parsley, sage, breadcrumb from 1 slice of white continental bread, vinegar.

Soak the breadcrumb in half-an-inch of vinegar for a quarter-hour. Blanch the garlic in water without any salt for 10 minutes. Hard boil the eggs for 7 minutes, allow to cool and shell them. Chop a tablespoon of rinsed capers, a spring of sage, the cloves of garlic and the breadcrumb (squeezed of excess moisture) in a blender. When the purée flows evently, season with a pinch of salt and papper. Pour the sauce onto a serving dish, lay the eggs cut into wedges on top and dredge with chopped parsley and sage.

Black Inkfish Spaghetti (Spaghetti al nero di seppia)

Serves 4.

350 g / ¾ lb spaghetti, 350 g / ¾ lb cuttlefish, 1 onion, 300 g / 11 oz tinned tomatoes, parsley, seasoned pecorino cheese, olive oil.

Clean the cuttlefish, remove the bone (discard) and the ink-sacs (reserve). Sauté the sliced onion in 4-5 tablespoons of oil, together with a spring of parsley, chopped. Add the cuttlefish, cut into strips, along with the roughly-chopped tomatoes. Cover and simmer gently (20 minutes). Take off the lid, add a couple of ink sacs and reduce the sauce. When the pasta is cooked, drain it al dente and sauté briefly in the black sauce in the frying pan. Dust with grated pecorino cheese and serve.

Preparation time: 15’

Cooking time: 25’

Kcal (per serving): 567

Proteins (per serving): 30
Fats (per serving): 19