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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
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    MINI ITALIAN EGGPLANT

    MINI ITALIAN EGGPLANT

    $2.99 /lb

    Product of Ontario 6.59/kg


  • 2 Tbsp.
    (30 mL)
    coarse salt
  • 5 oz
    (150 g)
    ricotta cheese
  • 1/3 cup
    (80 mL)
    olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


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

    HEIRLOOM TOMATOES

    $2.49 /lb

    PRODUCT OF ONTARIO 5.49/kg


    COCKTAIL TOMATOES 907 G, PRODUCT OF ONTARIO MINI CUCUMBERS 908 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 G PRODUCT OF CANADA

    COCKTAIL TOMATOES 907 G, PRODUCT OF ONTARIO MINI CUCUMBERS 908 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE THE LITTLE POTATO COMPANY FRESH CREAMER POTATOES 680 G PRODUCT OF CANADA

    $2.99 ea.

    SELECTED VARIETIES


    MELANGE TOMATOES

    MELANGE TOMATOES

    $3.49 ea.

    283 g PRODUCT OF ONTARIO


    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.79 /lb

    PRODUCT OF ONTARIO 3.95/kg


  • 1 lb
    (454 g)
    spaghetti
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    CATELLI PASTA

    CATELLI PASTA

    3 for $5.00

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    5 AIR MILES® Bonus Miles when buying 3


  • 8
    leaves of basil, torn

  • ground pepper
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    CLUB HOUSE LA GRILLE OR ONE STEP SPICE BOTTLE

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    Selected sizes selected varieties


Imprimer ma sélection

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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