Rigatone alla Norma

Easy
Italian
Snack
Vegetarian
Ingredients
2
Eggplants
400 g
ELVEA Cubetti - Fresh Basil
2 cloves
garlic
6 tablespoons
olive oil
pepper
salt
100 g
ricotta
5 leaves
fresh basil
4
Persons
Preparation
  • Wash the eggplants and cut into slices. Heat a grill pan or frying pan and toast the eggplants until golden brown on both sides.
  • Peel the garlic and crush it with the flat side of a knife. Heat the oil in a pan and cook the tomatoes and garlic for about 20 minutes on low heat. Season with pepper and salt. Add the eggplant.
  • Cook the pasta al dente in boiling water with some salt according to the instructions on the package. Drain and keep the cooking liquid.
  • Pluck the leaves of the sprigs of basil and add the leaves just before serving in the sauce with a spatula. Pour the pasta with 2 tablespoons of cooking liquid into the sauce. Pour the pasta into the plates and crumble the ricotta on top of it.
 
 
ELVEA products in this recipe