Ingredients
-
2 medium Eggplant
-
3-4 medium Tomatoes
-
320 g Spaghetti Squash
-
2 cloves of Garlic
-
a bundle of Basil
-
150 g of pressed salted Ricotta Cheese
-
Olive Oil
-
Salt
Directions
A typical Sicilian dish that came to light in a small restaurant in Catania. Say its name, this pasta is obliged admiring the exclamation Director Nino Martoglio just heard the most beautiful Opera Bellini “the Norm” and compare these two masterpieces, music and gastronomy.
Steps
|
1
Done
|
Slice the eggplant thin circles. Heat the olive oil in a frying pan and fry the eggplant. Ready to shift the eggplant on paper towels. |
|
2
Done
|
Tomatoes peel and seeds, cut into cubes, place in a colander and leave to drain excess fluid. Boil spaghetti in boiling salted water until "al dente" according to package instructions, drain in a colander, retaining some of the liquid. |
|
3
Done
|
Peel the garlic cloves, Basil leaves Narva small pieces. In a pan heat 3-4 tbsp oil and fry the garlic, 30 sec. Add the tomatoes and half the Basil, season with salt and cook 5 min. |
|
4
Done
|
Put the Penne in the pan with the tomatoes, add the eggplant and stir. Lay the pasta on plates, sprinkle with grated cheese and garnish with Basil leaves. |
