Norma style Penne
Preparation
40 min
Difficulty
Intermediate
Servings
4
Preparation
Warm the extra virgin olive oil in a pan with garlic and add the cleaned eggplants, cut into cubes and drained of their vegetation liquid. As soon as they get golden, add the strained tomatoes and remove the garlic clove. Cook the sauce for 10 minutes, turn off the flame and add salt to taste. Bring to a boil a pot of water and pour the penne. As soon as they are ready, drain them and pour them in the pan with the sauce. Add the ricotta cheese and serve.
Ingredients
- Penne 320 gr
- Eggplants 500 gr (about 2 eggplants)
- Strained tomatoes 350 gr
- Extra virgin olive oil 20 ml (4 tbsp)
- Ricotta salata 100 gr (2/3 cup)
- Salt to taste
