Pasta alla norma - Si fa così | Chef BRUNO BARBIERI

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 into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse eggplant and pat dry with paper towels.

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 minced garlic and sauté until fragrant, about 1 minute.

Pour in the tomato sauce and bring to a simmer; cook for 10 minutes.

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

Meanwhile, cook pasta in boiling salted water according to package instructions until al dente.

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

Serve topped with crumbled ricotta salata and fresh basil.

Cooking Techniques

Spice Level:

Allergens