Pasta Alla Norma
Ingredients
- 8 oz rigatoni or penne pasta
- 1 large eggplant, diced
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1/2 cup fresh basil leaves, torn
- 1/4 cup grated ricotta salata cheese
- 1/4 cup olive oil, plus more for frying eggplant
- Salt and black pepper to taste
Contains: gluten, dairy
How it starts
- 1
Cook the pasta in a large pot of salted boiling water until al dente.
- 2
While the pasta cooks, heat olive oil in a large skillet and fry the diced eggplant until golden and tender.
+ 5 more steps in the app
Cook Pasta Alla Norma hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
