Pasta Alla Norma
Ingredients
- 450g (15.8oz) - Penne
- 2 - Eggplants, Diced
- 3 Tbsp (60ml) - Olive Oil, Divided
- 3 - Garlic Cloves, Minced
- 400g (14.1oz) - Diced Tinned Tomatoes
- 1 ½ tsp (1.5g) - Dried Oregano
- 20g (0.7oz) - Basil, Leaves Picked & Stems Used
- Seasoning To Taste
Method
- Preheat oven to 220°c - 430°f.
- Dice the eggplant into medium size pieces, place it into a bowl along with half of the olive oil & seasoning to taste.
- Line a baking tray with parchment paper & place down the seasoned eggplant. Roast in the preheated oven for 25 minutes, mixing it around halfway.
- Bring a large saucepan of water to a boil over high heat. Generously season with sea salt flakes & cook the pasta as per the packet instructions.
- Place a large pan onto the stovetop over medium heat. Add in the remaining olive oil & garlic, sauté for 1 minute or until just starting to brown. Add in the diced tomatoes, oregano, basil stems & season to taste. Mix to combine & bring to a boil over a high heat. Once boiling reduce heat to medium & simmer for 12 minutes.
- By this stage, the eggplant can be removed from the oven, transferred into the sauce & mixed well until fully combined.
- Add in the aldente pasta along with ½ cup (125ml) of pasta water & add in the basil leaves. Mix well & remove from the heat. Add in enough of the pasta water until you reach the desired consistency, you may want more or less.
- Serve in bowls & grate over some ricotta salata cheese or use plain ricotta or parmesan. Garnish with fresh basil & cracked black pepper. Dig in.
Serving 300gCalories 1259kcalCarbohydrates 205gProtein 36gFat 35gSaturated Fat 5gPolyunsaturated Fat 5gMonounsaturated Fat 22gSodium 311mgPotassium 1984mgFiber 24gSugar 27gVitamin A 880IUVitamin C 32mgCalcium 189mgIron 7mg