Norma’s Fetuccine

Preparation time

30 minutes

Cooking time:

5 minutes






  • 1 package Egg Fetuccini from Pasta Piccinini
  • 2 eggplant, cut into ½ -inch cubes
  • 1 cup (200 gr.) cherry tomatoes  or 1 12-ounces can tomato purée
  • 3 ounces (100 gr.) salted ricotta, grated
  • 3-4 tbs EVO oil, plus more for frying
  • 1 garlic clove, minced



  1. Salt the eggplant cubes to draw out the bitter juice, leave them for 30 minutes.
  2. In a large skillet fry the rinsed, squeezed dry cubes in olive oil .
  3. In another pan simmer the garlic in 3 tbs EVO oil for 2 minutes, then add the cherry tomatoes cut into fours or the tomato purée.
  4. Boil tagliatelle in 5 quarts salted water. Pick them out as soon as they float up and dress them with the sauce and the fried eggplant.
  5. Plate up and douse generously with salted ricotta.