Norma style gluten free Penne
Preparation
Peel and dice the eggplant. In a colander over a bowl, combine the diced eggplant and salt. Place a bowl filled with water on top of the eggplants for weight. Leave to drain for 20 minutes. Squeeze with your hands to drain well and pat dry with paper towels. In a large saucepan, heat the oil and add the garlic and eggplant. Cook until golden brown. Add the tomato coulis and remove the garlic clove. Stir and simmer for 10 minutes. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Take 125 ml (1/2 cup) of the cooking water for the sauce. Drain the pasta. Add and add the pasta to the sauce and mix well to coat. . If necessary, relax the sauce with the reserved cooking water. Adjust seasoning. Add the ricotta and serve.
Ingredients
- 340 gr (1 box) of gluten-free penne
- 1 medium-large eggplant
- 375 ml (1 ½ cup) of strained tomatoes
- 20 ml (1 ½ tablespoon) of extra virgin olive oil
- 1 whole garlic clove
- 100 gr (1/2 cup) of fresh ricotta
- Salt to taste
