Pasta alla norma

Dolce vita, Riviera… All this reminds you of the happy time of the holidays barely over and yet already too far away when the start of the school year has just come? Smile and cook good pasta like in Italy to bring the sun and the delicious taste of a pasta dish, simple, to share with relish, into your kitchen.

Pasta alla norma

©Oxana Denezhkina, Adobe Stock

Preparation: 20 minutes

Cooking: 35 minutes

Number of people: 2

Difficulty: Easy

Dish Type: Dish

Cost: €


220g rigatoni1 small eggplant250g of tomatoes1 small onion1 clove of garlicOlive oilBasil1 tbsp grated Sicilian salted ricottaSaltPepper


Remove the peduncle from the eggplant, wash it and cut it in 2. Cut one half into 1/2 slices and the other into small dice.

Wash the tomatoes, remove the peduncle. Cut them into pieces.

Peel the onion, chop it.

Peel the garlic clove, chop it.

In a skillet, brown the diced eggplant with the onion in a nice drizzle of olive oil. Add the garlic, tomatoes, salt, pepper and simmer for 20 minutes.

In a frying pan with a little oil, fry the 1/2 slices of eggplant. When they are golden brown, place them on a paper towel to remove excess fat, set aside.

Pre-cook the pasta in a large pot of salted water for 5 minutes. Drain them and put them in the tomato sauce. Continue cooking for 5 minutes. Place the rigatoni on serving plates, garnish with 1/2 fried eggplant slices, fresh basil and grated salted ricotta. Serve immediately.

Advice :

For a smooth tomato sauce, pass it through a sieve after cooking or peel the tomatoes before cooking them.

Apolline Arnoud, Jellyfish France

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