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Pasta alla Norma

Cal Peternell
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

1

bunch Basil

1

Eggplant (1 to 1 1/2 pounds), large

2 tbsp

Flat-leaf parsley, leaves

2

Garlic cloves

2 tbsp

Mint, leaves

2

Tomatoes (about 12 ounces or 350 grams), large ripe

1 lb

Rigatoni or fettuccine

1

Red pepper flakes

1

Sea salt

4 tbsp

Olive oil, extra-virgin

1

Parmesan cheese

1

scant cup Ricotta salata