Pasta Norma

Pasta Norma

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Servings4

Community Recipe

Public Contribution

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A Sicilian classic featuring sautéed eggplant, a rich tomato sauce, fresh basil, and rigatoni. Serve with grated Parmesan cheese or, traditionally, with ricotta salata.

Ingredients

  • 3 pcs
    eggplant
  • 1 pcs
    onion
  • 3 slice
    garlic
  • 15 g
    basil
  • 400 g
    rigatoni (pasta)
  • 70 g
    tomato paste
  • 800 g
    diced tomatoes
  • 1 tbsp
    olive oil
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • 2 tbsp
    italian seasoning
  • 100 g
    parmesan cheese

Instructions

  1. 1Slice the eggplants into slices about 1.5 cm thick. Sprinkle generously with salt and let them drain for 30 minutes on paper towels or in a colander. Then rinse them and pat them dry thoroughly.
  2. 2Heat olive oil in a large skillet over medium heat. Fry the eggplant in batches until golden brown on both sides. Drain on paper towels. Set aside.
  3. 3Chop the onion and mince the garlic.
  4. 4If necessary, add a little more oil to the pan and sauté the onion and garlic until they are translucent.
  5. 5Add the tomato paste and cook for 1 minute. Then add the diced tomatoes, Italian herbs, salt, and pepper. Let it simmer gently for 10–15 minutes.
  6. 6Meanwhile, cook the rigatoni in plenty of salted water according to the package directions until al dente. Drain and reserve one cup of the cooking water.
  7. 7Chop or tear half of the basil and add it to the sauce. Then add the sautéed eggplant and mix gently.
  8. 8Add the cooked pasta to the sauce and mix well. If desired, add a little of the pasta water to make the sauce creamier.
  9. 9Serve the pasta on plates, garnished with the remaining basil and grated Parmesan cheese or ricotta salata as an alternative.

Nutrition

No nutritional information available for this recipe.

pasta

Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.