30 minute Sicilian Pasta alla Norma

Step 1/4

• 250 g whole-wheat penne

• pot
• sieve

To make the Pasta alla Norma, cook the pasta according to package instructions for approx. 10–12 min. until al dente. Drain, reserving some of the pasta water, and set aside.

Step 2/4

• 1 onion
• 2 cloves garlic
• 1 eggplant

• cutting board
• knife

Peel and finely dice onion and garlic. Dice the eggplant too. Strip and chop the thyme leaves. In a small bowl, season the ricotta with salt and pepper.

Step 3/4

• olive oil (for frying)

• frying pan (large)
• wooden spoon

Heat a little olive oil in a large pan. Add the diced eggplant and fry for approx. 6–8 min. until browned all over and slightly softened. Then add the onion and garlic and sauté for approx. 2–4 min. until translucent.

Step 4/4

• 400 ml canned whole peeled tomatoes
• 3 sprigs thyme
• salt
• pepper
• 100 g ricotta cheese
• basil (for garnish)

• tongs
• Pasta Magie seasoning

Add the canned tomatoes and thyme and simmer over a medium heat for approx. 5–8 min. Then season well with salt and pepper. Add the cooked pasta to the sauce and mix well. Add reserved pasta water if needed. Serve the Pasta alla Norma with a dollop of ricotta and fresh basil.

Enjoy your meal!