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Pasta alla Norma
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Pasta alla Norma

45 minServes 4Nutri-Score C€€
from @chefmaxmariola16 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • aubergine (sliced thin, then halved)Produce2 pieces
  • salt (for salting the aubergines)Spices10 g
  • extra virgin olive oil (for frying and for the sauce)Pantry120 ml
  • basil (stems for the sauce, leaves to finish)Produce1 piece
  • green onion (chopped)Produce1 piece
  • garlic (grated)Produce2 pieces
  • tomatoes (stems removed, crushed by hand)Produce800 g
  • spaghetti (cooked directly in the sauce)Grains320 g
  • water (to loosen the sauce)Other300 ml
  • salted ricotta (grated)Dairy80 g

per serving

Nutrition

603kcal

Carbs
66 g
Proteins
11 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Sauté pan
  • Grater
  • Colander

step by step

Method

  1. Prepare and salt the aubergines

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

  2. Fry the aubergines

    • Pat the aubergines dry.
    • Fry them in extra virgin olive oil until golden.
    Step 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.
    Step 3

  4. Add the tomatoes

    • Remove the basil stems.
    • Crush the tomatoes by hand into the pan and stir well.
    Step 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.
    Step 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.
    Step 6
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