Egg Noodles à la Norma

Ingredients

• Egg noodles for wok 5 oz
• Eggplants 1 piece
• Marinated cherries 5 oz
• Passata Tomato Sauce 20 oz
• Garlic 2 cloves
• Grated Pecorino Pepato Cheese 0 oz
• Pizza Mozzarella Cheese 0 oz
• Olive Oil 2 spoons
• Fresh basil leaves 2 sprigs
• Salt 1 tablespoon
• Ground Black Pepper a pinch

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the eggplants into 1.5 cm cubes. Halve the cherry tomatoes. Finely chop the garlic.

Step 3

In a large pot, bring water to a boil with salt at a ratio of 1 tablespoon of salt per 1 liter of water.

Step 4

Add the noodles to the pot and cook them until almost done, about 40 seconds.

Step 5

Drain the noodles in a colander and quickly rinse them under cold running water.

Step 6

Heat olive oil in a large skillet and sauté the eggplants until cooked through.

Step 7

In another skillet, quickly sauté the garlic in olive oil, then add the crushed and fresh tomatoes.

Step 8

Add the eggplants to the tomato mixture, season with salt and pepper, and simmer over medium heat until the sauce thickens.

Step 9

Half a minute before it's done, add grated mozzarella and basil leaves. Allow the mozzarella to melt and become part of the sauce.

Step 10

Add the noodles to the skillet, stir, and heat for half a minute.

Step 11

Serve the noodles on plates and sprinkle with grated Parmesan.