Whole wheat pasta alla norma

Based on 279 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g penne (whole wheat)
100 g ricotta cheese
400 ml whole peeled tomatoes (canned)
eggplant
onion
2 cloves garlic
3 sprigs thyme
salt
pepper
olive oil for frying
basil to garnish
Metric
Imperial

Utensils

  • large saucepan
  • sieve
  • cutting board
  • knife
  • large frying pan
  • cooking spoon
  • pasta tongs

Nutrition per serving

Cal
618
Protein
25g
Fat
9g
Carb
111g

Step 1/4

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.
  • 250 penne
  • large saucepan
  • 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

Peel onion and garlic cloves and chop finely. Dice eggplant into cubes.
  • 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

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.
  • olive oil for frying
  • large frying pan
  • cooking 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

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 and serve in deep plates with a dollop of ricotta and fresh basil.
  • 400 ml whole peeled tomatoes
  • 3 sprigs thyme
  • 100 ricotta cheese
  • salt
  • pepper
  • basil to garnish
  • pasta tongs
  • cooking spoon

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 and serve in deep plates with a dollop of ricotta and fresh basil.