Pasta alla Norma by @federicofusca

1h

4 servings

🍝

400 g

Rigatoni

🍆

2 kg

Eggplants

🧂

20 g

Coarse salt

🫒

Extra virgin olive oil

🍅

300 g

Peeled tomatoes

🍅

100 g

Cherry tomatoes

🌿

Basil

🧀

100 g

Salted ricotta

🧂

Salt

⚫

Pepper

  1. Cut
    • eggplants
    • coarse salt

    Cut the eggplants into slices and sprinkle with coarse salt. Let them sit for 30 minutes to remove excess water.

  2. Rinse
    • eggplants
    • extra virgin olive oil

    Rinse the eggplants and pat them dry. Fry them in extra virgin olive oil until golden brown.

  3. Cook
    • rigatoni
    • salt

    Cook the rigatoni in salted boiling water until al dente. Drain and set aside.

  4. Cook
    • peeled tomatoes
    • extra virgin olive oil
    • coarse salt

    In a pot, cook the peeled tomatoes and cherry tomatoes with a bit of extra virgin olive oil until they form a sauce. Season with salt and pepper.

  5. Mix
    • rigatoni
    • tomato sauce
    • fried eggplants

    Mix the cooked rigatoni with the tomato sauce. Add the fried eggplants and mix well.

  6. Serve
    • salted ricotta
    • basil

    Serve the pasta with grated salted ricotta and fresh basil on top.

Pasta alla Norma by @federicofusca

1h

4 servings

🍝

400 g

Rigatoni

🍆

2 kg

Eggplants

🧂

20 g

Coarse salt

🫒

Extra virgin olive oil

🍅

300 g

Peeled tomatoes

🍅

100 g

Cherry tomatoes

🌿

Basil

🧀

100 g

Salted ricotta

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/6

    Cut the eggplants into slices and sprinkle with coarse salt. Let them sit for 30 minutes to remove excess water.

    🍆eggplants
    🧂coarse salt
    🔪knife
    🪵cutting board

  2. Step 2/6

    Rinse the eggplants and pat them dry. Fry them in extra virgin olive oil until golden brown.

    🍆eggplants
    🫒extra virgin olive oil
    🍲pot

  3. Step 3/6

    Cook the rigatoni in salted boiling water until al dente. Drain and set aside.

    🍝rigatoni
    🧂salt
    🍲pot
    🧺colander

  4. Step 4/6

    In a pot, cook the peeled tomatoes and cherry tomatoes with a bit of extra virgin olive oil until they form a sauce. Season with salt and pepper.

    🍅peeled tomatoes
    🍅cherry tomatoes
    🫒extra virgin olive oil
    🧂salt
    ⚫pepper
    🍲pot

  5. Step 5/6

    Mix the cooked rigatoni with the tomato sauce. Add the fried eggplants and mix well.

    🍝rigatoni
    🍅tomato sauce
    🥕fried eggplants
    🍲pot

  6. Step 6/6

    Serve the pasta with grated salted ricotta and fresh basil on top.

    🧀salted ricotta
    🌿basil
    🧀grater

Composition

Ingredients

Types

Grains, Vegetables, Condiments, Herbs, Dairy

Ingredients

rigatoni, eggplants, coarse salt, extra virgin olive oil, peeled tomatoes, cherry tomatoes, basil, salted ricotta, salt, pepper

Allergens

Gluten, Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

450 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 60g, Fat: 15g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 3mg

Vitamins

Vitamin A: 500IU, Vitamin C: 20mg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

knife, cutting board, pot, colander, grater

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Sicily

Various

Aspect

Texture

Crunchy, Soft

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)