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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
portions
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

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Ingredients

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  • 3
    long eggplants, medium size
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    EGGPLANTS

    EGGPLANTS

    $1.99 /lb

    PRODUCT OF U.S.A. OR MEXICO GREEN ZUCCHINIS PRODUCT OF MEXICO 4.39/kg


  • 2 Tbsp.
    (30 mL)
    coarse salt
  • 5 oz
    (150 g)
    ricotta cheese
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    TRE STELLE BOCCONCINI

    TRE STELLE BOCCONCINI

    $5.99 ea.

    200 g RICOTTA CHEESE 475 g OR MOZZARELLA BALL 340 g SELECTED VARIETIES


  • 1/3 cup
    (80 mL)
    olive oil
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    ORIGIN 846 OLIVE OIL

    ORIGIN 846 OLIVE OIL

    $7.49 ea.

    846 ml SELECTED VARIETIES


  • 1
    clove garlic, crushed
  • 1 can
    (796 mL)
    italian-style tomatoes chopped
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    BROCCOLI

    BROCCOLI

    2 for $3.00

    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 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

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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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