Whole wheat pasta alla norma

Name: Whole wheat pasta alla norma
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2 Servings
Cuisine: italian
Ingredients: 9 oz penne (whole wheat); 0.5 cup ricotta cheese; 14 oz whole peeled tomatoes (canned); 1 eggplant; 1 onion; 2 cloves garlic; 3 sprigs thyme; salt; pepper; olive oil for frying; basil to garnish

Based on 312 ratings

Julie

Editor-in-Chief

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

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

Metric

Imperial

How-To Videos

How to prepare garlic

How to cut an onion

Utensils

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

Nutrition per serving

Cal
618

Protein
25 g

Fat
9 g

Carb
111 g

Step 1/4
- 250 g 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
- 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
- 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
- 400 ml whole peeled tomatoes
- 3 sprigs thyme
- 100 g 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, add saved pasta water, and serve in deep plates with a dollop of ricotta and fresh basil.