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Pasta alla norma

Pasta alla norma

Ingredients

For 4 persons
  • Penne Rigate

    Penne Rigate

    300 gr
  • Melanzana

    Aubergines

    250 g
  • Salted ricotta cheese

    150g
  • Pomodoro passato

    Tomato puree

    500 ml
  • cipolla

    Onion

    50 g
  • oil

    Extra virgin olive oil

    1 spoon
  • Aglio

    Garlic

    1 clove
  • basilico

    Basil

    5 leaves
  • Sale e pepe

    Salt and pepper

    q.s.

Preparation

Chop the aubergine, lightly season with salt and leave to stand for about 20 minutes so that excess water dries out.

Then fry in a generous amount of oil.

Brown the chopped onion and garlic with a drizzle of oil in a pan, then add the tomato puree, salt and pepper and cook for about 15-20 minutes.

In the meantime, boil the pasta in plenty of salted water, drain and sauté it with the sauce and fried aubergine.

Serve with fresh basil and grated salted ricotta cheese.

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