Ricette

Norma’s Tagliatelle

Prep.
30 minutes
Cooking
5 min.
Difficulty
Easy
Type
Traditional

Ingredients

1 package tagliatelle from Gastronomia Piccinini
2 eggplant, cut into ½ -inch cubes
1 cup (200 gr.) cherry tomatoes or 1 12-ounces can tomato purée
3 ounces (100 gr.) salted ricotta, grated
3-4 tbs EVO oil, plus more for frying
1 garlic clove, minced

Products used

  1. Salt the eggplant cubes to draw out the bitter juice, leave them for 30 minutes.
  2. In a large skillet fry the rinsed, squeezed dry cubes in olive oil .
  3. In another pan simmer the garlic in 3 tbs EVO oil for 2 minutes, then add the cherry tomatoes cut into fours or the tomato purée.
  4. Boil tagliatelle in 5 quarts salted water. Pick them out as soon as they float up and dress them with the sauce and the fried eggplant.
  5. Plate up and douse generously with salted ricotta.

Recommended wine: Grillo doc.

This recipe comes from the expert hands of Patrizia, you can find it in her fb page:
https://www.facebook.com/patrizialatesterchetisfizia

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