Pasta a la Norma

Pasta a la Norma.

-Average eggplant
-Dry oregano – 1 tsp
-Olive oil – 4 tablespoons
-Sea salt – ½ teaspoon
-Ground pepper
-Garlic – 2 cloves (squeeze or rub)
-Pinch red pepper flakes
-Tomatoes in own juice (from a jar) – 400 g
-Spaghetti – 225 g
-Hard cheese (Parmesan, ricotta salad) – 45 g
-Fresh basil

Heat the oven to 200 degrees. Eggplant cut into cubes and mix with dry oregano, sea salt, pepper and 2 tablespoons of olive oil. Bake in the oven for about 25 minutes.
Cook the pasta al dente.
In a frying pan, heat 2 tablespoons of olive oil and fry the grated garlic for about a minute. Put the flakes of red pepper. And sliced ​​tomatoes (you can “break” their hands). Cook for 5 minutes, add the baked eggplant and cook for about 5 minutes (all without the lid).
Drain the pasta and place them to the sauce. Mix thoroughly.
Chopped basil and grated cheese lay on top. Put the pasta on a plate and sprinkle with basil and cheese added if desired.

паста аля норма 1 паста аля норма 2



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