Pasta Grannies enjoys Graziella's pasta alla norma from Sicily

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.

Prepare the taglierine pasta dough by mixing flour and water until it forms a thick, not too soft dough.

Roll out the dough and cut it into taglierine shapes.

Slice eggplant into rounds and sprinkle with salt; let sit for a while to draw out moisture.

Heat olive oil in a skillet over medium heat until shimmering.

Add eggplant slices to the skillet and sauté until golden brown, about 5-7 minutes.

Remove eggplant from skillet and set aside.

In the same skillet, add prepared tomato sauce and bring to a simmer; cook for a few minutes.

Add the sautéed eggplant back into the sauce and stir to combine.

Meanwhile, cook the taglierine pasta in boiling salted water until al dente.

Drain pasta and add it to the skillet with the sauce; toss to coat.

Serve topped with crumbled ricotta salata.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens