Pasta Alla Norma
By chef Franco Luise
A classic Sicilian pasta dish made from the fresh produce Sicily offers: eggplant, tomatoes and a bit of ricotta (in our version using fresh ricotta, not ricotta salata, which is used in the traditional recipe).
- 20 min
- total
- Medium
- level
6 min prep · 14 min cook
What you will need
-
Rigatoni 100 g -
Eggplant / Aubergine 0.25 pcs -
Canned Tomatoes 0.25 pcs -
Ricotta 1 tbsp
-
Onion 0.5 pcs -
Garlic 1 clove -
Oregano 0.5 tsp -
Basil 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🍝✨
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Cut the eggplant. Cut the eggplant into small cubes.
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Chop the onion. Peel and finely chop the onion.
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Bring the water to a boil. Bring a pot of water to a boil for the pasta.
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Slice the garlic. Peel the garlic and slice it thinly.
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Fry the eggplant. Fry the eggplant in a pan with enough oil for about 4-5 minutes over medium heat until golden, then let it drain on paper towels.
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Cook the pasta. Cook the pasta in well-salted water according to the package instructions.
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Sauté the onion. Sauté the onion in a pan with a little oil for about 3 minutes over medium heat, until translucent.
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Add the garlic. Once the onion is translucent, add the garlic and cook briefly for about 1 minute.
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Add the tomatoes. Add the tomatoes and let them simmer for a few minutes over low heat.
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Add the eggplant and oregano. Add the fried eggplant and oregano to the tomato mixture and season with salt and pepper.
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Add the pasta. Add the drained pasta to the tomato and eggplant mixture and toss well.
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Serve. Serve topped with ricotta and optionally garnish with basil 🍽️✨
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