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Pasta alla Norma
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Pasta alla Norma

45 minPorcje: 4Nutri-Score C€€
od @chefmaxmariola16 importówugotowano 0 razy
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Składniki

4 osoby
  • aubergine (sliced thin, then halved)Warzywa i owoce2 kawałki
  • salt (for salting the aubergines)Przyprawy10 g
  • extra virgin olive oil (for frying and for the sauce)Spiżarnia120 ml
  • basil (stems for the sauce, leaves to finish)Warzywa i owoce1 kawałek
  • green onion (chopped)Warzywa i owoce1 kawałek
  • garlic (grated)Warzywa i owoce2 kawałki
  • tomatoes (stems removed, crushed by hand)Warzywa i owoce800 g
  • spaghetti (cooked directly in the sauce)Produkty zbożowe320 g
  • water (to loosen the sauce)Inne300 ml
  • salted ricotta (grated)Nabiał80 g

na porcję

Wartości odżywcze

603kcal

Węglowodany
66 g
Białko
11 g
Tłuszcz
33 g
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Przybory

  • Patelnia
  • Patelnia głęboka
  • Tarka
  • Durszlak

krok po kroku

Przygotowanie

  1. Prepare and salt the aubergines

    • Slice the aubergines thinly, then cut them in half.
    • Sprinkle with salt and leave to release their liquid.
    Krok 1

  2. Fry the aubergines

    • Pat the aubergines dry.
    • Fry them in extra virgin olive oil until golden.
    Krok 2

  3. Start the tomato sauce

    • Heat extra virgin olive oil in a pan with the basil stems and green onion.
    • Add a little water and grate in the garlic.
    Krok 3

  4. Add the tomatoes

    • Remove the basil stems.
    • Crush the tomatoes by hand into the pan and stir well.
    Krok 4

  5. Cook the pasta in the sauce

    • Add the spaghetti directly to the sauce with some basil leaves.
    • Add water as needed so the sauce never dries out, and stir regularly.
    Krok 5

  6. Finish with aubergines and ricotta

    • Stir half of the fried aubergines into the pasta.
    • Plate and top with the remaining aubergines, grated salted ricotta and fresh basil.
    Krok 6
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