Cooking recipe: pasta alla norma с Penne rigate

Ingredients

• Penne rigate — 450 g
• Garlic — 1.5 cloves
• Eggplant — 1 pcs
• Tomatoes pureed passata — 400 g
• Sea salt — to taste
• Ground black pepper — to taste
• Dried oregano — to taste
• Olive oil — 2 tbsp
• Hard cheese — 80 g
• Cut the eggplant into cubes. Heat a frying pan with olive oil, fry the garlic.
• Add the eggplant and simmer until the eggplant is almost ready.
• Boil the pasta until "al dente".
• While the pasta is cooking, add tomatoes to the eggplant in the pan, then add oregano, salt and pepper. Simmer for about 5 minutes. If the sauce is thick, then add a little water from the pasta.
• Dip the finished pasta in a colander, then add the tomatoes and eggplant to the pan and simmer for another 1 minute.
• Spread the finished dish on plates, sprinkle with hard cheese.