Penne alla norma

Method

1. Dice the aubergines, salt them and leave them for 20 min to release their water; pat them dry.
2. Fry the aubergine in oil until golden and drain on kitchen paper.
3. Brown the garlic in oil, add the tomato, salt and a few basil leaves, and cook for 15 min.
4. Boil the pasta al dente.
5. Mix the pasta with the sauce and most of the aubergine.
6. Serve with the rest of the aubergine, basil and, if you like, grated ricotta salata (without cheese it’s vegan).

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 340 g	100 g	% IR*	Share
Energy	410 kcal	121 kcal	21 %
Fat	6.7 g	2 g	10 %
of which saturates	0.9 g	0.3 g	5 %
Carbohydrate	75 g	22 g	29 %
of which sugars	11 g	3.2 g	12 %
Fibre	8.6 g	2.5 g	—
Protein	14 g	4.1 g	28 %
Salt	1.3 g	0.4 g	22 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos