Mafalde pasta alla norma

By GialloZafferano · 60 min

Ingredients

Instructions

1. Slice the eggplants into rounds, put them in a colander with coarse salt and leave for about 1 hour to draw out their water.
2. Gently fry the garlic in extra virgin olive oil, add the tomato passata, season with fine salt and simmer the sauce.
3. Stir plenty of fresh basil into the sauce at the end.
4. Pat the eggplant slices dry, lightly dust them with flour and fry in hot oil until deeply golden.
5. Cook the mafalde in plenty of salted water, drain them al dente and toss with the tomato sauce and fried eggplant.
6. Take off the heat and finish with a generous amount of salted ricotta.

Summarized from GialloZafferano's video. Watch it for the details.

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