Pasta alla norma recipe

Pasta alla norma, an easy and quick recipe for spaghetti

Ingredient

• 300 grams of Casarecce
• 2 eggplant flasks cut into cubes
• 20 cherry tomatoes
• 1 chopped onion
• 2 cloves garlic, finely chopped
• 1 glass of white wine
• 80 ml vegetable broth
• ½ bunch of fresh basil (only its leaves)
• 2 tbsp olive oil
• 150 ml concentrated tomato juice
• 50 g grated Parmesan
• 2 Mozzarella of 150 gr
• Salt and black freshly ground pepper

Execution

1. Boil the Casarecce for 2 minutes less than the package says, sprinkle with sunflower oil and set aside to wait.
2. Cut the aubergines into 2 cm cubes.
3. Fry the aubergines in sunflower oil until they get a golden color.
4. In a large pan put a tablespoon of olive oil and when the temperature rises add the onion and garlic.
5. Saute for one minute.
6. Add the cherry tomatoes, the eggplant (which is pre-fried) and sauté for another minute, always on high heat.
7. Quench with the wine and add the vegetable broth and the tomato.
8. When they get a boil, add the pre-cooked Casarecce.
9. The sauce should bind well, then add the parmesan and half of the chopped basil.
10. Try and add salt and pepper.
11. Serve the spaghetti with a mozzarella in the center (at room temperature).
12. Pour over a little olive oil and garnish with whole basil leaves.