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Summer Pasta Alla Norma
Today we're making Pasta alla Norma. This is a delicious Sicilian eggplant pasta recipe and if you've never tried it, you are in for a treat! We hope you enjoy it!
INGREDIENTS WITH GRAM AMOUNTS
- 1 pound (454g) rigatoni
- 1 ½ pounds (680g) eggplant - cubed
- ¾ cup (160g) olive oil for frying eggplant
- ¼ (54g) cup extra virgin olive oil
- 5 cloves garlic - sliced
- 2 small anchovy fillets or 1-2 teaspoons anchovy paste
- ½ teaspoon crushed red pepper flakes
- 3 ounces (85g) tomato paste
- 1 28-ounce (795g) can whole plum tomatoes hand crushed or blender pulsed
- ¼ packed cup basil
- 1 cup (110g) Ricotta Salata shredded
- salt and pepper - to taste
*Recipe on video and text may differ from each other!
How to cook Summer Pasta Alla Norma:
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