Norma Pasta with Orecchiette
We are taking the authentic norma pasta from Sicily and giving it an Apulian twist, with orecchiette pasta and fresh ricotta.
Ingredients
- 250 gr Belmorso Orecchiette
- 2 garlic cloves
- 4 tbsp Belmorso Extra Virgin Olive Oil
- 1 large aubergine
- 100 gr fresh ricotta
- 1 bottle Belmorso Italian Tomato Pasta Sauce
Instructions
- Peel and add the garlic cloves into a pan with the Belmorso EVOO. Sauté for a few minutes.
- In the meantime, wash, peel and cut the aubergine into small cubes.
- Add them to the pan with the garlic, mix and leave to cook for about 10 minutes.
- Add the Belmorso Tomato & Basil Passata, and leave to simmer over low heat for another 10 minutes.
- Boil the water for your pasta with plenty of salt, and then add the pasta to cook, following the packaging timing.
- Don't forget to take your sauce off the heat.
- Once the pasta is ready, drain it and add the to the pan with the sauce.
- Mix well and serve. You can add the ricotta on top of the pasta, directly on the plate, or mix it in before serving.
- Feel free to top with fresh basil leaves. Buon appetito!
Tried this recipe?Let us know how it was!