PASTA ALLA NORMA - Ricetta tradizionale

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.

Slice eggplant using a mandoline into thin rounds.

Sprinkle salt over the eggplant and place it between two plates with a bowl of water on top to weigh it down; let it sit for 30 minutes to draw out moisture.

Rinse the eggplant slices and pat dry with paper towels; cut them into quarters.

Heat olive oil in a skillet over medium heat.

Fry the eggplant in batches for about 4 minutes until browned; remove and drain on paper towels.

In the same skillet, add 2 cloves of minced garlic and sauté until fragrant.

Add the reduced tomato passata to the skillet and simmer for a couple of minutes.

Cook the short pasta in boiling salted water until it's three-quarters cooked, then drain.

Add the pasta to the skillet with the sauce and mix well.

Add the fried eggplant and some fresh basil to the pasta and sauce mixture; stir to combine.

Plate the pasta and top with crumbled ricotta salata, additional basil, a drizzle of olive oil, and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens