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Pasta alla Norma with aubergine and ricotta

Name: Pasta alla Norma with aubergine and ricotta
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Macaroni; 600 g Aubergine; 750 g Tomato; 9 g Garlic; 4 g Sugar; 200 g Ricotta-style whey cheese (150 g mixed in and 50 g finishing); 115 ml Extra virgin olive oil (55 ml tomato and 60 ml aubergine); 4 g Basil (2 g sauce and 2 g finishing); 3 g Parsley; 0.3 g Black pepper; 2 g Salt

Total time1 h 30 min Preparation 30 min · Cooking 35 min · Resting 25 min

Preparation excluding the indicated waiting: 30 min · Cooking: 35 min · Resting: 25 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Macaroni. Milk: Ingredient to check: Ricotta-style whey cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Pasta alla Norma with aubergine and ricotta. Set aside the finishing aubergine and cheese before tossing pasta.

Jump to steps

30 minpreparation excluding indicated waiting

35 mincooking

25 minResting

4servings

2.934 kcalwhole recipe

733 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 30 min Preparation 30 min · Cooking 35 min · Resting 25 min

Preparation excluding indicated waiting: 30 min · Cooking: 35 min · Resting: 25 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Vegetarian Pasta 1 to 2 hours Italian

Allergens

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Diet

Vegetarian

Dish type

Pasta

Meal

Lunch

Preparation

Sautéing

Appliances

Frying panStrainer

Cuisine

Italian

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Pasta

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Wash aubergines, cut into thick slices, add half the salt and leave in a sieve for 25 minutes. Dry and dice.
Brown sliced garlic in 55 ml oil. Add peeled diced tomatoes, sugar, 2 g basil and remaining salt and cook for 25 minutes.
Cook aubergine in 60 ml oil for 15 minutes until tender. Reserve four tablespoons and add the rest to tomato sauce.
Cook macaroni as directed, reserve a ladleful of water and drain. Toss with sauce and 150 g ricotta-style whey cheese and heat for 3 minutes, loosening with reserved water.
Serve with reserved aubergine, 50 g ricotta-style whey cheese, 2 g basil, pepper and parsley.

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Preparation

KitchenCraft 20 cm fine mesh sieve

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Ingredients

Method

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