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Whole wheat pasta alla norma
Ingredients
Utensils
pot, sieve, cutting board, knife, frying pan (large), wooden spoon, tongs, Pasta Magie seasoning
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Nutrition per serving
Step 1/ 4
- 250 g whole-wheat penne
- pot
- sieve
Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 10 – 12 min. until al dente. Drain, save some pasta water, and set aside.
Step 2/ 4
- 1 onion
- 2 cloves garlic
- 1 eggplant
- cutting board
- knife
Peel onion and garlic cloves and chop finely. Dice eggplant into cubes.
Step 3/ 4
- olive oil (for frying)
- frying pan (large)
- wooden spoon
Heat up some olive oil in a large frying pan and sauté onion and garlic for about 2 – 4 min. until translucent. Add eggplant to pan and fry for approx. 6 – 8 min. until browned on all sides and somewhat soft.
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 whole peeled tomatoes and thyme leaves. Boil everything over medium heat for about 5 – 8 min. Season generously with salt and pepper. Toss cooked pasta in the sauce, add saved pasta water, and serve in deep plates with a dollop of ricotta and fresh basil.
Enjoy your meal!
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