Whole wheat pasta alla norma
Difficulty: Easy
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 618 / Protein 25g / Carbohydr. 111g / Fat 9g
Ingredients (2 servings)
| 250 g | penne (whole wheat) |
| 100 g | ricotta cheese |
| 400 ml | whole peeled tomatoes (canned) |
| 1 | eggplant |
| 1 | onion |
| 2 cloves | garlic |
| 3 sprigs | thyme |
| salt | |
| pepper | |
| olive oil for frying | |
| basil to garnish |
Utensils
large saucepan, pasta tongs, large frying pan, sieve, cooking spoon, cutting board, knife
Wine Tip
Douro Tinto, 2012
The fine wooden aromas and flavors of dark cherries, juniper berries, and dark almonds go well with whole wheat pasta. In the glass, the ruby red wine displays its beautiful tannic structure at a drinking temperature of about 16°C (61°F).
Step 1
Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 10 – 12 min. until al dente. Drain, save some pasta water, and set aside.
large saucepan, sieve
250 g penne
Step 2
Peel onion and garlic cloves and chop finely. Dice eggplant into cubes.
cutting board, knife
1 onion / 2 cloves garlic / 1 eggplant
Step 3
Heat up some olive oil in a large frying pan and sauté onion and garlic for about 2 – 4 min. until translucent. Add eggplant to pan and fry for approx. 6 – 8 min. until browned on all sides and somewhat soft.
large frying pan, cooking spoon
olive oil for frying
Step 4
Add whole peeled tomatoes and thyme leaves. Boil everything over medium heat for about 5 – 8 min. Season generously with salt and pepper. Toss cooked pasta in the sauce and serve in deep plates with a dollop of ricotta and fresh basil.
pasta tongs, cooking spoon
400 ml whole peeled tomatoes / 3 sprigs thyme / 100 g ricotta cheese / salt / pepper / basil to garnish
