John Myers
Pasta Alla Norma
The perfect pasta alla norma recipe with a picture and simple step-by-step instructions.
- 2 Pc. Eggplant
- 3 tablespoon Olive oil
- 0,25 liter White wine
- 800 g Ripe tomatoes
- 3 Pc. Garlic cloves
- 1 tablespoon Balsamic vinegar
- 500 g Rigatoni
- 200 g Sheep ricotta
- 8 leaves Basil
- Salt
- Pepper
- First cut the aubergines into cubes, sprinkle with salt and dab with kitchen paper. Then fry in olive oil, deglaze with white wine and add the peeled garlic cloves.
- Then add the canned tomatoes, season with enough salt and pepper. Let the sauce reduce until it becomes creamy. Mix with part of the ricotta and let it heat for a minute.
- Meanwhile, add the water and as soon as it boils add the salt and then the pasta. Tip: Let it boil for one minute less than indicated on the package. Then drain the pasta and add to the sauce.
- Season the remaining ricotta with olive oil, balsamic vinegar, salt and pepper.
- Arrange on a plate, drizzle with a little olive oil, add the seasoned cream cheese and garnish with fresh basil. Good Appetite!
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