Light Pasta alla Norma
by Tavolino
A light twist on the classic Sicilian dish, using grilled instead of fried eggplant and cottage cheese instead of ricotta salata for a fresh, Mediterranean flavor.
Ingredients
- Whole wheat penne rigate 320 g
- Long eggplants 500 g
- Cottage cheese 225 g
- Cherry tomatoes 700 g
- Basil to taste
- Garlic 1 clove
- Extra virgin olive oil 30 g
- Fine salt to taste
Preparation
- 1
Wash the 500 g of long eggplants, trim the ends, and cut them into slices about half a centimeter thick.
- 2
Heat a griddle or grill pan and cook the eggplant slices for 10 minutes, turning them halfway through.
- 3
Once grilled, cut the eggplant into strips or cubes and set aside.
- 4
Wash and halve the 700 g of cherry tomatoes.
- 5
In a large pan, heat 30 g of extra virgin olive oil with 1 clove of garlic.
- 6
Add the tomatoes to the pan and cook over high heat for 10 minutes.
- 7
Add the grilled eggplant to the tomato sauce, season with salt, and cook everything together for 5 minutes.
- 8
Meanwhile, bring a pot of salted water to a boil and cook 320 g of whole wheat penne rigate.
- 9
Drain the pasta al dente, reserving a ladleful of the cooking water.
- 10
Toss the pasta in the pan with the sauce, adding the cooking water if necessary to combine.
- 11
Turn off the heat and gently stir 225 g of cottage cheese into the pasta.
- 12
Finish with plenty of fresh basil torn by hand before serving.