Pasta alla norma
Instructions
Cut the aubergines into small pieces place them in a colander and sprinkle a little salt.
Let drain for about half an hour.
Dry and FRY in abundant oil.
Sauté onion and garlic in oil and when I poured the Golden tomato puree, basil leaves and salt.
Please restrict.
Cook macaroni al dente, drain and toss with the sauce.
Pour into serving dish and cover them with the eggplant.
Serve dusted with ricotta salata.
Ingredients and dosing for 5 persons
- 500 g of pasta macaroni type
- 1000 g of tomato paste
- 5 tablespoons of olive oil
- 2 cloves of garlic
- 1/2 onion
- 1 1/2 cup of frying oil
- 2 eggplant
- 100 g of grated ricotta salata
- Salt
- Basil