Today let’s go for pasta. Checking my cupboards I often find some leftover small amounts of pasta of different shapes which I then try to remember when we have a pasta for 2 (would be great to find smaller portions of only 150 grams).
A ‘torta della pasta alla Norma’ will be a perfect choice for today. Boil 150 grams of pasta (full fibre is the healthiest choice, in my case a leftover of rigatoni will be a budget one). Keep some of the pasta water. Cut 1 medium size aubergine (for 2) in smaller pieces, salt them and leave in a colander for 30 mins. Chop 2 big red onions , 4 garlic cloves and 1 spicy little pepper. Fry in 2 table spoons of olive oil. Add the rinsed and dried aubergine and 1 table spoon of dried oregano. Stir regularly and add 1 can of peeled tomatoes. Simmer for 15-20 mins. Add pepper, salt and 2 table spoons of chopped fresh basil. Mix the sauce with the pasta, 1 raw egg and 2 table spoons of parmigiano. Put in a springform covered with baking paper. Leave in the fridge for a few hours. Before baking sprinkle 1 table spoon of grated parmigiano. Put in the oven at 180° for 40 mins.
Serve with a rucola salad, some good extra virgin olive oil and balsamico vinegar.Thank you Norma (wikipedia learns me that ‘La Norma’ is a famous opera by Vicenzo Bellini, so hopefuly a pasta as good as the opera!!).