Ingredients to make Penne à la norma:
- 400 grams of pasta to choose (preferably penne)
- 3 small eggplants
- 1 carrot
- 2 steps
- 220 grams of homemade tomato sauce
- 1 clove garlic
- 1 drizzle of olive oil
- 1 pinch of salt
- 50 grams of Parmesan cheese
How to make Penne à la Norm:
- Put the pasta to boil with a drizzle of olive oil and a pinch of salt for about 8 minutes (depending on the pasta chosen) meanwhile chop the aborigine, dicing it, skin included.
- Cut the carrot into small pieces and the shallot (or, failing that, onion) into julienne strips.
- In a frying pan, add a drizzle of olive oil and add the garlic and onion, sauté the latter and add the carrot and little by little the chopped aborigine.
- It cooks for about 5 minutes or so depending on how raw we like the vegetables.
- Then add the sauce and leave a few more minutes and remove.
- Drain the pasta and pass it through a stream of cold water to break the cooking of the pasta, since when it goes into the oven it will cook even more.
- Put the pasta in a baking dish; distribute the aborigines well throughout the dish on top of the pasta and sprinkle with the cheese chosen to melt.
- Gratin ate and ready to serve.