Cook and Scale
Pasta alla Norma
4 servings · 45 min total
Sicily's beloved pasta: fried eggplant folded into a rich tomato sauce with basil and salty ricotta. Sunshine on a plate.
Ingredients
- 400 g penne
- 2 eggplant, cut into cubes
- 6 tbsp olive oil
- 3 garlic, minced
- 700 g passata
- fresh basil to taste
- 100 g ricotta
- salt to taste
- black pepper to taste
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Fry the eggplant cubes — Fry the eggplant cubes in the olive oil over medium-high heat for 10 minutes until deep golden and soft. Lift out and season with salt.
- 2.
Simmer the tomato sauce — In the same pan soften the garlic for 1 minute, add the passata and simmer for 14 minutes until thick. Return the eggplant and season.
- 3.
Cook the pasta — Cook the penne in salted boiling water for 11 minutes until al dente, then drain.
- 4.
Toss with sauce and ricotta — Toss the pasta through the sauce, fold in torn basil and spoon over crumbled ricotta to serve.