Pasta alla norma
Pasta with aubergines, tomato sauce, basil and ricotta salata.
Active time30 min
Cooking25 min
Total45 min
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Ingredients
- 10 g garlic
- 500 g aubergines
- 10 g basil
- 80 g ricotta salata
- 60 ml olive oil
- 400 g dried spaghetti
- 400 g tinned chopped tomatoes
Preparation
Wash the aubergines and cut into 2 centimetre cubes. Peel and chop the garlic. Wash and tear the basil. Grate the ricotta salata.
10 g garlic500 g aubergines10 g basil80 g ricotta salata- knife
- grater
Heat 40 ml of oil in a sauté pan and fry the aubergines for 10 minutes until golden. Set aside. Add the remaining oil and the garlic and cook for 30 seconds, then add the tomatoes and simmer for 15 minutes. Return the aubergines to the pan at the end of cooking.
60 ml olive oil400 g tinned chopped tomatoes- sauté pan
- plate
While the sauce is simmering, cook the spaghetti in boiling water according to the packet instructions, for about 10 minutes. Reserve 100 ml of the cooking water, then drain.
400 g dried spaghetti- saucepan
- colander
- cup
Mix the pasta with the sauce, adding a little reserved cooking water if necessary. Add the basil and ricotta salata, then serve.
- sauté pan
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration