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Pasta Norma https://www.metro.ca/userfiles/image/recipes/pates-norma-1663.jpg PT15M PT1H00M PT1H15M
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.
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3 long eggplants, medium size 2 Tbsp. (30 mL) coarse salt 5 oz (150 g) ricotta cheese 1/3 cup (80 mL) olive oil 1 clove garlic, crushed 1 can (796 mL) italian-style tomatoes chopped 1 lb (454 g) spaghetti 8 leaves of basil, torn ground pepper
Pasta Norma

Pasta Norma

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4
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

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Ingredients

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  • 3
    long eggplants, medium size
  • 2 Tbsp.
    (30 mL)
    coarse salt
  • 5 oz
    (150 g)
    ricotta cheese
  • 1/3 cup
    (80 mL)
    olive oil
  • 1
    clove garlic, crushed
  • 1 can
    (796 mL)
    italian-style tomatoes chopped
  • 1 lb
    (454 g)
    spaghetti
  • 8
    leaves of basil, torn

  • ground pepper
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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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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