Filter
Reset
Sort ByRelevance
Carie Gonyo-Johnson
Pasta alla norma with ricotta
Italian recipe with onion, garlic, tomato cubes, aubergines, rigatoni, ricotta and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C.
-
Chop the onion. Squeeze out the garlic.
-
Heat the oil in a pan and fry the onion with half of the garlic for 3 minutes.
-
Add the tomatoes and bring to the boil. Cook gently for 15 minutes with the lid on the pan.
-
After 10 minutes, season with the sugar, pepper and salt. Meanwhile, mix the rest of the oil and the garlic.
-
Cut the aubergines into thin slices.
-
Divide the aubergine over a baking sheet covered with parchment paper. The slices may overlap, but not too much. Do it in 2 parts.
-
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.
-
In the meantime, cook the pasta al dente according to the instructions on the package. Drain and distribute over the plates.
-
Divide the tomato sauce and eggplants over the pasta. Crumble the ricotta over it and sprinkle with the basil.
-
30 minMain dishbasmati rice, chicken breast, paprika, olive oil, garlic, Red onion, Broccoli, peppadew peppers,stir-fried broccoli with peppadew
-
50 minMain disholive oil, onion, sauerkraut, mild paprika, apple juice from a pack, puff pastry, low-fat smoked sausage, milk,puff pastry packets with sauerkraut and smoked sausage
-
10 minMain dishbroccoli florets, Casoncelli fresh stuffed pasta, mustard-honey dressing, oak leaf lettuce melange, walnuts,Lukewarm Pasta Salad
-
15 minMain dishchicken sausage, traditional olive oil, sliced onions, Italian stir-fry chestnut mushrooms and leeks, frozen garden peas, Macaroni, fresh celery, cream cheese seasoning,creamy macaroni with chicken sausage and peas
Nutrition
545Calories
Sodium11% DV265mg
Fat35% DV23g
Protein32% DV16g
Carbs22% DV66g
Fiber20% DV5g
Loved it