Good morning hivers how are you? Unfortunately yesterday I couldn't write anything and these days I've been a bit fugitive because I've had a lot to do, medical check-ups for my husband and I, accompanying and supervising my stepdaughter with her homework and sports and various bureaucratic and household errands. . Today I finally had some time to cook and I decided to make a type of pasta much loved by me, a revisitation of the Sicilian recipe called pasta alla Norma which is the same as mine only with a different type of ricotta and served in a different way.
I love aubergines and I always really like pasta with aubergines made in all ways
For this recipe you will need:
- 150 grams of pasta of the type you like. (I recommend tortiglioni, mezzamaniche or fusilli)
- 1 large aubergine
- 200 grams of ricotta
- 60 grams of peeled cherry tomatoes
- 3 tablespoons of coarse salt
- 4 tablespoons of oregano
First let's deal with the aubergine, first cut it in half and then carefully cut it into cubes or fine slices.
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Buenos días hivers ¿cómo estás? Lamentablemente ayer no pude escribir nada y estos días he estado un poco fugitiva porque he tenido mucho que hacer, revisiones médicas para mi marido y para mí, acompañar y supervisar a mi hijastra con sus deberes y deportes y varios. diligencias burocráticas y domésticas.
Hoy finalmente tuve tiempo para cocinar y decidí hacer un tipo de pasta que me encanta, una revisión de la receta siciliana llamada pasta alla Norma, que es igual a la mía solo que con un tipo diferente de ricotta y servida en un formato diferente forma.
Me encantan las berenjenas y siempre me ha gustado mucho la pasta con berenjenas hecha de todas las formas.
Para esta receta necesitarás:
- 150 gramos de pasta del tipo que gustes. (Recomiendo tortiglioni, mezzamaniche o fusilli)
- 1 berenjena grande
- 200 gramos de ricota
- 60 gramos de tomates cherry pelados
- 3 cucharadas de sal gruesa
- 4 cucharadas de orégano
Primero vamos a ocuparnos de la berenjena, primero córtala por la mitad y luego con cuidado córtala en cubos o en rodajas finas.
Then we prepare a large pan with the equivalent of half a glass of water inside, we take the cut aubergines and put them to boil in the pan, the water serves to soften them, then we add the peeled tomatoes to the pan, salt everything with 1 tablespoon of coarse salt and mix, with a fork we crush the tomatoes a little so as to release a little sauce which will flavor the aubergines.
Cook everything for about twenty minutes, stirring often. Prepare a pot of water and salt it with the remaining salt. When the water boils, add the pasta and cook it for the time written on the package, 10 minutes in the case of tortiglioni.
Then drain the pasta and add it to the pan with the seasonings, mix well and cook over a low heat for 3 minutes. Now add the ricotta and mix everything vigorously and finally season with oregano! An excellent tasty pasta to try also with salted ricotta like the Sicilian version!
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Luego preparamos una cacerola grande con el equivalente a medio vaso de agua dentro, cogemos las berenjenas cortadas y las ponemos a hervir en la cacerola, el agua sirve para ablandarlas, luego añadimos a la cacerola los tomates pelados, salamos todo. con 1 cucharada de sal gorda y mezclamos, con un tenedor trituramos un poco los tomates para que suelte un poco de salsa que dará sabor a las berenjenas.
Cocine todo durante unos veinte minutos, revolviendo con frecuencia. Preparar una olla con agua y salarla con el resto de la sal.
Cuando el agua hierva añadir la pasta y cocinarla el tiempo indicado en el paquete, 10 minutos en el caso de los tortiglioni.
Luego escurre la pasta y agrégala a la sartén con los condimentos, mezcla bien y cocina a fuego lento durante 3 minutos. ¡Ahora agrega la ricota y mezcla todo vigorosamente y finalmente sazona con orégano! ¡Una pasta excelente y sabrosa para probar también con ricotta salada como la versión siciliana!
First picture edited by canva, translation with deepl.
@tipu curate
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What an interesting combination of eggplant and macaron. What I highlighted about your recipe is how big your eggplant is. Is that a normal size eggplant there?
Yes here in Italy we found easily that kind of eggplant 😋
Wah, that's a big one. In our country, rare to found that size.
Greetings bella, this pasta looks super delicious. I love this vegetable, but it never crossed my mind to prepare it with pasta. Thank you for sharing
It's really yummy with pasta you can find many recipes online 😁
Adoro la pasta, questo condimento mi sembra che la impreziosisca. Non mangio spesso la pasta con le melanzane, ma le poche volte che l’ho mangiata con le melanzane mi è sempre piaciuta.
Io adoro la norma questa è una variante, ma la norma è la mia preferita 😋😋😋
Hummm, I love this pasta with eggplant, the ricotta must give it a special touch. Thanks for sharing the recipe my friend. Greetings.
Thanks for reading
Dios, esto luce demasiado rico, amo las berenjenas y el queso. 💜 Además, tu paso a paso es muy preciso. Veinte de diez para tu receta y tu post 💜🍁
First of all, let me tell you that those eggplants look gigantic, the truth is that I have never seen them that size, and another thing is that it made my mouth water to see these spaghetti with that sauce, although the truth is that it is the first time that I have heard that it does eggplant sauce with pasta, I have to try it one day, because the appearance caught my attention and it looks delicious, now it's a matter of knowing if I like it.
😍Awwwwn wow so u mean u made this meal,it looks really delicious