Whole wheat pasta alla norma

Whole-wheat-pasta-alla-norma-4
Vegetarian pasta at its best. I always have a second helping.

 

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 gpenne (whole wheat)
100 gricotta cheese
400 mlwhole peeled tomatoes (canned)
1eggplant
1onion
2 clovesgarlic
3 sprigsthyme
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

Whole wheat pasta alla norma

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

Whole wheat pasta alla norma

Peel onion and garlic cloves and chop finely. Dice eggplant into cubes.

cutting board, knife

1 onion / 2 cloves garlic / 1 eggplant

Step 3

Whole wheat pasta alla norma

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

Whole wheat pasta alla norma

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