Italy

Pasta alla Norma, made with supermarket ingredients

Name: Pasta alla Norma
Total time: 25 min
Yield: 2
Cuisine: Italy
Ingredients: 200 g rigatoni; 1 medium eggplant; 400 g canned crushed tomatoes; 2 cloves garlic; 100 g ricotta salata; 8 fresh basil leaves; 3 tbsp olive oil; 1/2 tsp salt

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

25 min3 to wash

3 lazy steps

1
Bring a large pot of salted water to a boil and cook 200 g rigatoni until al dente, about 10 minutes.
2
Heat 3 tbsp olive oil in a skillet over medium-high heat and fry 1 medium eggplant (cut into 2 cm cubes) until golden brown and tender, about 8 minutes.
3
Add 2 cloves minced garlic and 400 g canned crushed tomatoes to the skillet, simmer on medium for 5 minutes, then toss with the cooked pasta, 100 g shaved ricotta salata, and 8 fresh basil leaves.

How it's eaten in Italy

In Sicily, it is often served with an extra generous grating of aged ricotta salata and a drizzle of raw extra virgin olive oil at the table.

Ingredients (serves 2)

rigatoni200 g
eggplant1 medium
canned crushed tomatoes400 g
garlic2 cloves
ricotta salata100 g
Swap: 100 g feta cheese（salty and crumbly）
fresh basil leaves8
olive oil3 tbsp
salt1/2 tsp

Authentic ingredients in Italy

rigatoni200 g
eggplant1 medium
canned crushed tomatoes400 g
garlic2 cloves
ricotta salata100 g
fresh basil leaves8
extra virgin olive oil3 tbsp
salt1/2 tsp

Optional authentic touch
Deep-frying the eggplant slices separately and letting them drain removes excess oil and creates a crispier texture before tossing with the sauce.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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