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Pasta Alla Norma

Emily Kemp
  • 35 minutes
  • Serves 6

INGREDIENTS

1

large handful Basil, fresh

2 cloves

Garlic

1

Large or 2 small eggplant/aubergine

1 1/8

lbs Passata/pureed tomatoes

14 oz

Pasta shells

1

Salt

150 milliliters

Olive oil

6 oz

Ricotta