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Whole wheat pasta alla norma

Based on 396 ratings

Difficulty

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

Ingredients

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

Utensils

  • pot
  • sieve
  • cutting board
  • knife
  • frying pan (large)
  • wooden spoon
  • tongs

Nutrition per serving

Cal
618
Protein
25 g
Fat
9 g
Carb
111 g
  • 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 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

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

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

    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.