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Carie Gonyo-Johnson
Pasta alla norma with ricotta
Italian recipe with onion, garlic, tomato cubes, aubergines, rigatoni, ricotta and basil.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Chop the onion. Squeeze out the garlic.
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Heat the oil in a pan and fry the onion with half of the garlic for 3 minutes.
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Add the tomatoes and bring to the boil. Cook gently for 15 minutes with the lid on the pan.
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After 10 minutes, season with the sugar, pepper and salt. Meanwhile, mix the rest of the oil and the garlic.
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Cut the aubergines into thin slices.
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Divide the aubergine over a baking sheet covered with parchment paper. The slices may overlap, but not too much. Do it in 2 parts.
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Sprinkle with the garlic oil and sprinkle with salt and pepper. Roast the eggplant in the top of the oven for about 15 minutes until done.
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In the meantime, cook the pasta al dente according to the instructions on the package. Drain and distribute over the plates.
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Divide the tomato sauce and eggplants over the pasta. Crumble the ricotta over it and sprinkle with the basil.
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Nutrition
545Calories
Sodium11% DV265mg
Fat35% DV23g
Protein32% DV16g
Carbs22% DV66g
Fiber20% DV5g
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