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Today we have one of those dishes that just thinking about it makes your mouth water. And is that whenever we prepare pasta, the little ones in the house get super happy. So take note of this recipe for pasta alla Norma with eggplant and ricotta because I assure you that you are going to prepare it more than once.
Pasta alla Norma with aubergine and ricotta
Today we have one of those dishes that just thinking about it makes your mouth water: Pasta alla Norma with aubergine and ricotta
- Ángela
- Kitchen: cuisine
- Recipe type: pasta
- Rations: 4
- Total time:
Ingredients
- 350 gr of rigatoni pasta
- 1 Eggplant
- 1 garlic clove
- 200 gr of fresh ricotta cheese
- 200 gr of ripe tomatoes
- 250 gr of Orlando tomato sauce
- Basil
- 2 tablespoons of Orlando crushed tomato
- Virgin olive oil
- Sal Island
Preparation
Bring the pasta to a boil following the manufacturer's instructions. Meanwhile, we chop the aubergine and fry it in a pan with a little olive oil and the whole garlic.
When we see that the aubergine is almost cooked, add the chopped tomatoes, the Orlando tomato sauce, and the crushed tomato.
When we see that the pasta has about 3 minutes left to cook, we drain it and add it to the pan where we have the eggplant with the tomato and add a little cooking water.
Finally, when we see that the water has evaporated, add the chopped ricotta cheese along with the basil and sauté everything.
Finally, we plate and give it a touch of olive oil.
