Whole wheat pasta alla norma

Whole wheat pasta alla norma

146 ratings

Karl-Reinhard, hobby cook


„Vegetarian pasta at its best. I always have a second helping.“

Difficulty

Easy 👌
20
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)
1
eggplant
1
onion
2 cloves
garlic
3 sprigs
thyme
salt
pepper
olive oil for frying
basil to garnish
Metric
Imperial
  • 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

Utensils

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

Enjoy with

Douro Tinto, 2012
The fine wooden aromas and flavors of dark cherries, juniper berries, and dark almonds go well with whole wheat pasta. In the glass, the ruby red wine displays its beautiful tannic structure at a drinking temperature of about 16°C (61°F).

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.