Pasta Norma
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 15 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Metro |
Recipe ingredients
- 3 long eggplants, medium size
- 2 Tbsp. (30 mL) coarse salt
- 5 oz (150 g) firm Ricotta cheese
- 1/3 cup (80 mL) olive oil
- 1 clove garlic, crushed
- 1 can (796 mL) Italian-style tomatoes, chopped
- 1 lb. (450 g) spaghetti
- 8 leaves basil, torn
- Ground pepper
Preparation
Thinly slice eggplant.
Put in a colander, salt and leave to drain 1 hour at room temperature.
Rinse eggplant and pat dry with paper towels.
Mash Ricotta cheese with a fork.
Heat half of the oil in a large frying pan. Gently brown garlic 3 minutes.
Add tomatoes, cook 30 minutes.
Purée the sauce. Keep hot.
In a large non-stick frying pan, sauté eggplant slices in the other half of the oil until browned on both sides. Keep hot.
Cook spaghetti in boiling salted water, al dente.
Put hot pasta in a large serving dish, top with sauce. Add half of the Ricotta cheese and the torn basil leaves.
Mix with serving utensils.
Serve with eggplant slices and the rest of the Ricotta.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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