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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: LOW
3 EGGPLANTS
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5 TBLSPOONS EXTRA VIRGIN OLIVE OIL
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3 WHOLE GARLIC CLOVES, HALVED
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HOT PEPPER, TO TASTE
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1 CAN DICED TOMATO
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SALT AS NEEDED
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FRESH BASIL
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SALTED DRY RICOTTA CHEESE, BUT YOU MAY SUBSTITUTE WITH FRESH RICOTTA CHEESE (WHICH I PREFER)
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1 LB. SHORT PASTA
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FRYING OIL
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PARMIGIANO REGGIANO CHEESE
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RECIPE
START CUTTING YOUR EGGPLANTS, MAKE SOME THIN SLICES THAT YOU WILL USE TO GARNISH YOUR DISH (OPTIONAL) AND CUBE THE REST.
PLACE A COLANDER INSIDE A BOWL AND THE CUT EGGPLANTS IN THE COLANDER WITH SOME SALT. PLACE SOMETHING OF HEAVY OVER THE EGGPLANTS AND SET A SIDE.
START THE TOMATO SAUCE: PLACE A LARGE FRY PAN OVER MEDIUM HEAT, ADD THE OLIVE OIL, GARLIC AND RED PEPPER. SAUTEE UNTIL THE GARLIC STARTS TO BROWN, DO NOT OVER COOK. ADD THE CAN OF CUBED TOMATO, SALT AND BASIL LEAVES AND COOK A FEW MINUTES, STIRRING OCCASIONALLY. TAKE THE GARLIC OUT ONCE THE TOMATO SAUCE IS READY.
WASH THE EGGPLANTS TO TAKE THE SALT OFF AND PAT DRY WITH A KITCHEN TOWEL.
HEAT THE FRYING OIL AND FRY THE EGGPLANT. PLACE THE COOKED EGGPLANTS ON KITCHEN PAPER TOWELS TO DRAIN THE EXCESS OIL.
START BOILING THE WATER. ONCE THE WATER IS BOILING, ADD THE SALT AND THE PASTA. COOK "AL DENTE" AND DAIN.
SAUTEE THE PASTA IN WITH THE TOMATO SAUCE AND ADD THE THE FRYED CUBED EGGPLANTS AND SAUTEE OVER MEDIUM HEAT, STIRRING.
SERVE YOUR "PASTA ALLA NORMA" PLACING THE FRYED SLICES OF EGGPLANTS ON THE BOTTOM OF THE DISH (OPTIONAL), ADD THE PASTA AND TOP EVERYTHING WITH THE RICOTTA CHEESE AND FRESLY GRATED PARMIGIANO REGGIANO.
BUON APPETITO!! IT'S DELICIOUS!!
PLACE A COLANDER INSIDE A BOWL AND THE CUT EGGPLANTS IN THE COLANDER WITH SOME SALT. PLACE SOMETHING OF HEAVY OVER THE EGGPLANTS AND SET A SIDE.
START THE TOMATO SAUCE: PLACE A LARGE FRY PAN OVER MEDIUM HEAT, ADD THE OLIVE OIL, GARLIC AND RED PEPPER. SAUTEE UNTIL THE GARLIC STARTS TO BROWN, DO NOT OVER COOK. ADD THE CAN OF CUBED TOMATO, SALT AND BASIL LEAVES AND COOK A FEW MINUTES, STIRRING OCCASIONALLY. TAKE THE GARLIC OUT ONCE THE TOMATO SAUCE IS READY.
WASH THE EGGPLANTS TO TAKE THE SALT OFF AND PAT DRY WITH A KITCHEN TOWEL.
HEAT THE FRYING OIL AND FRY THE EGGPLANT. PLACE THE COOKED EGGPLANTS ON KITCHEN PAPER TOWELS TO DRAIN THE EXCESS OIL.
START BOILING THE WATER. ONCE THE WATER IS BOILING, ADD THE SALT AND THE PASTA. COOK "AL DENTE" AND DAIN.
SAUTEE THE PASTA IN WITH THE TOMATO SAUCE AND ADD THE THE FRYED CUBED EGGPLANTS AND SAUTEE OVER MEDIUM HEAT, STIRRING.
SERVE YOUR "PASTA ALLA NORMA" PLACING THE FRYED SLICES OF EGGPLANTS ON THE BOTTOM OF THE DISH (OPTIONAL), ADD THE PASTA AND TOP EVERYTHING WITH THE RICOTTA CHEESE AND FRESLY GRATED PARMIGIANO REGGIANO.
BUON APPETITO!! IT'S DELICIOUS!!