🍆 Pasta alla Norma

Ingredients

• 🍝5.5 oz (160 g) dry penne pasta
• 🍆12.3 oz (350 g), about 1 large eggplant
• 🍅8.8 oz (250 g), about 1 cup crushed tomatoes
• 🧀2.8 oz (80 g), about 1/3 cup ricotta
• 🌿0.35 oz (10 g), about 1/3 cup leaves fresh basil
• 🫒1 1/2 tbsp (22 ml) olive oil
• 🧄2 cloves garlic

• Recipes with penne pasta
• Recipes with eggplant
• Recipes with fresh basil

How to make it, step by step

1. Cut the eggplant into cubes, salt it and let it rest for 20 minutes to draw out the bitterness.
2. Fry the eggplant cubes in olive oil until golden; drain on paper towels.
3. Make a simple tomato sauce with garlic, crushed tomatoes and basil, simmering for 15 minutes.
4. Cook the pasta until al dente, drain and toss with the tomato sauce.
5. Serve topped with the fried eggplant, ricotta and fresh basil.