PASTA ALLA NORMA

ricotta salata

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more economical.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini offers a similar texture and is often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes can be more affordable and still flavorful.

Cut the eggplant into large chunks with the skin on.

Sprinkle salt on the eggplant and place a plate on top to draw out moisture; let sit while preparing the sauce.

Peel and slice the garlic in half, and chop fresh onion.

Heat a generous amount of olive oil in a skillet over medium heat.

Add the chopped onion and garlic to the skillet and sauté until softened.

Cut the tomatoes in half; use about half of the 1 kg of tomatoes.

Add the tomatoes to the skillet and season with salt and pepper; stir to combine.

Cook the tomatoes until softened, then crush them slightly with a spoon.

Pass the sauce through a food mill to remove seeds, leaving a slightly chunky texture.

In a separate pot, heat oil to 180-185°C for frying the eggplant.

Fry the eggplant in batches until golden brown, ensuring they don't absorb too much oil.

Boil water in a large pot, add salt, and cook the paccheri pasta for 7 minutes.

After 7 minutes, transfer the pasta directly into the sauce and finish cooking for another 6 minutes.

Grate pecorino cheese and add it to the pasta along with a few pieces of eggplant.

Plate the pasta, topping with more pecorino and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens