SPAGHETTI NORMAS
Ingredients for 4 people
300 gr of spaghetti or other type of your choice.
1 medium violet eggplant.
400 gr of peeled tomatoes to blend.
Half a teaspoon of tomato paste.
A sprig of basil.
3 cloves of garlic.
Salted ricotta baked to taste.
Salt to taste.
Extra virgin olive oil to taste.
Procedure:
Clean the aubergine, cut it into slices and fry them in rather cooked olive oil. We put aside the fried eggplant slices and take the peeled tomatoes, pass them with a mix. In a suitable pan, brown two or three cloves of garlic, pour the blended peeled tomatoes, the tomato paste, the basil and season with salt. Let it go for about 20 minutes on low heat.
After 20 min, coarsely cut the fried aubergine slices and pour them into the sauce and let them go for another 15 min. In the meantime, bring to a boil in a pot of salted water and cook the spaghetti al dente.
Drain the spaghetti and pour them into the sauce. We jump and serve.
Buon appetito!
