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Pasta "alla norma"

Pasta "alla norma"

250 g of pasta "spaghetti"

2 eggplants

4 tomatoes

2 garlic cloves

1 red chilli pepper

8 basil leaves

100 g of cheese Rikota TM Shchedryk

4 tablespoons of olive oil

salt and pepper to taste.


Eggplant cut into strips and sprinkle with sea salt and leave for 40 minutes so eggplant leaves excess moisture and bitterness. To prepare the tomato sauce peel tomatoes and cut into medium-sized pieces. Preheat olive oil in a frying pan and fry the crushed garlic in it and a piece of red pepper. When you feel the aroma of garlic, remove the garlic from the pan. There lay tomatoes and simmer for 10-15 minutes. In another pan fry the eggplant in olive oil until tender for 20 minutes. Boil spaghetti in salted water until al dente state. Eggplant add the tomatoes and cook together for another 5 minutes. At the last minute, add the basil leaves, a little salt and black pepper. Spaghetti connect with vegetable sauce, stir, add the shredded ricotta. Serve with Sicilian red wine.

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