Norma Pasta

August 29, 2011 by Daniele Buzzurro

Norma Pasta– tomatoes: 500 gr.
– pasta: 400 gr.
– salty ricotta cheese: 200 gr.
– eggplants: 2
– garlic: 2 cloves
– basil
– extra virgin olive oil
– pepper
– coarse salt

 

Wash and cut off the top of the eggplants. Cut into vertical slices of about 4 mm thick and place them in a colander – don’t forget to put coarse salt on top. Allow draining for about 1 hour.
Prepare the tomato sauce browning the garlic with olive oil and then add the tomatoes. Cook over medium heat and, when almost cooked, pass the whole through a sieve. Bring the sauce on the stove for a few minutes to thicken it. Add a few leaves of basil to fire off.
Rinse with water the eggplants previously left in the colander and pat dry with a dishcloth. Fry in hot olive oil until they become golden brown.
Leave the eggplant on blotting paper to remove excess oil. Boil pasta in salted water. Grate the ricotta cheese.
Cut a part of eggplants into strips and transfer them in a pan with a little bit of tomato sauce.
Drain the pasta and add it to the sauce leaving sauté for a few minutes.
Serve the pasta by adding a few slices of eggplant whole, a few spoonfuls of tomato sauce, a sprinkling of grated ricotta cheese and basil.

 

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