Pasta all norma

Dolce vita, Riviera… All this reminds you of the happy holiday time that is barely over and yet too far away when the start of the school year has just arrived? Smile and cook good pasta like in Italy to bring the sun and the delicious taste of a pasta dish, simple, to share with gusto, into your kitchen.

Pasta all norma

Pasta all norma©Oxana Denezhkina, Adobe Stock

Preparation: 20 minutes

Preparation: 35 minutes

Number of people: 2

Difficulty: Easy

Dish Type: Dish

Price: €


220 g rigatoni1 small eggplant250 g tomatoes1 small onion1 clove of garlicOlive oilBasil1 tablespoon grated Sicilian salted ricottaSaltPepper


Remove the stem from the eggplant, wash it and cut it in half. Cut one half into 1/2 slices and the other into small cubes.

Wash the tomatoes, remove the stem. Cut them into pieces.

Peel the onion, chop it.

Peel the garlic clove, chop it.

Brown cubed aubergine with onion in a nice drizzle of olive oil in a frying pan. Add garlic, tomatoes, salt, pepper and simmer for 20 minutes.

Fry 1/2 slices of aubergine in a frying pan with a little oil. When they are golden brown, place them on a paper towel to remove excess fat, set them aside.

Pre-boil the pasta in a large pot of salted water for 5 minutes. Drain them and put them in the tomato sauce. Continue cooking for 5 minutes. Place the rigatoni on a serving plate, garnish with 1/2 fried aubergine slices, fresh basil and grated salted ricotta. Serve immediately.


To get a smooth tomato sauce, pass it through a sieve after cooking or peel the tomatoes before cooking them.

Apolline Arnoud, jellyfish France

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