Penne alla norma
Instructions
Cut eggplants into strips, sprinkle them with salt because it lost a bit of their bitter and then FRY them in boiling oil.
Dry on paper towels.
In a pan heat four tablespoons of olive oil and insaporitevi the crushed garlic, chopped tomatoes, Basil.
Add salt and pepper.
Cook for half an hour, puree the whole thing.
Grate the ricotta.
Boil the penne in salted water to a boil, drain and put them in a large serving dish a little.
Sprinkle with cheese, spread half the sauce over a layer of fried eggplant.
Strew with ricotta and served without mixing.
Ingredients and dosing for 4 persons
- 350 g of type pasta penne
- 3 eggplant
- 450 g of peeled tomatoes
- 100 g of ricotta salata
- 1 clove of garlic
- 6 leaves of basil
- 4 tablespoons of olive oil
- Salt
- Pepper