Penne alla Norma
Preparation
20 minutes
Cooking
20 minutes
Portions
2
Difficulty
Easy
Ingredients
- Penne rigate 180 gr
- Eggplant 1 large
- Peeled tomatoes 300 g
- Salted ricotta
- Sunflower seed oil
- Extra virgin olive oil
- Garlic 2 cloves
- Fresh basil
- Salt
Procedure
Dice the aubergines, season them lightly with salt, and place them in a colander with a weight on top to drain off the water and, consequently, the bitterness.
In a saucepan, sauté two cloves of garlic and a few basil stalks with a drizzle of oil. Add the roughly chopped peeled tomatoes and season with salt.
Fry the eggplants in sunflower oil at 180°C (350°F) until golden brown. Add half of the eggplants to the tomato sauce.
Cook the penne, drain, and add them to the tomato sauce. Turn off the heat and stir in the ricotta salata and torn basil.
Serve garnished with the fried aubergines, a few flakes of salted ricotta, and fresh basil.