Pennette "alla norma"
Grated Parmigiano cheese
Salt and pepper
200 g Ricotta cheese
For 6 people
Cook the pennette al dente in plenty of salted water.
In the meantime, cut the onion into rings.
Gently fry in some extra virgin oil.
Season to taste and add some cooking water.
When the onion is ready, add the Gransalsa of aubergine and brown for some minutes.
Finally add the Pomodorina and the fresh basil.
Drain the pennette and season with the prepared sauce.
Sprinkle the Parmigiano Reggiano cheese.
Complete with little cubes of ricotta cheese.
Decorate with some leaves of fresh basil and serve immediately.
Chef Monica Copetti