Buon appetito!
Pasta alla Norma
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 2 cans ELVEA diced tomatoes with basil
- 200 grams ricotta
- 2 eggplants
- tablespoon of olive oil
- pepper
- salt
- 2 kg garlic
- sprig of thyme
- 600 thick slices of spirali
- handful of flat parsley
- 75 grams toasted pine nuts
Preparation
-
1
Preheat the oven to 180 °C.
-
2
Put the ricotta in a baking dish and bake it until light brown.
-
3
Cut the aubergines into cubes and fry them until golden brown in a little olive oil.
-
4
Season with pepper and salt.
-
5
Mince the garlic and sauté in a little olive oil.
-
6
Add the diced tomatoes and the thyme.
-
7
Simmer for 15 minutes on low heat and add the eggplants.
-
8
Meanwhile, cook the pasta in salted water.
-
9
Serve the pasta with the sauce and ricotta, and garnish with parsley and pine nuts.
-
10
Buon appetito!
