Pasta alla Norma
70 min550 kcal each
Sicily in a bowl: fried aubergine, tomato sauce and basil, topped with salty grated ricotta salata.
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Plan this recipeIngredients
for 4 servings- Rigatoni, dry350 g
- Aubergines2 piece
- Olive oil, for frying150 ml
- Canned chopped tomatoes700 g
- Olive oil2 tbsp
- Garlic2 clove
- Fresh basil15 g
- Ricotta salata, grated80 g
- Salt1½ tsp
Method
Prep 40 min · cook 30 min- Cut the aubergines into cubes, salt them and leave them to drain for 30 minutes. Pat dry.
- Fry them in batches in hot oil until deep golden, and drain on kitchen paper.
- For the sauce, warm the garlic in 2 tablespoons of oil, add the tomatoes and a little salt and simmer for 15 minutes. Tear in half the basil.
- Cook the pasta until al dente and toss it with the sauce and most of the aubergine.
- Serve topped with the rest of the aubergine, the ricotta salata and the remaining basil.
Nutrition
per servingCal
550
Protein
17g
Carbs
82g
Fat
18g
Of 12g of sugar per serving, 0g is added sugar.
Of 18g of fat per serving, 4.6g is saturated.
