Whole wheat pasta alla norma

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!