Pasta a la Norma
This is an easy to make vegetarian pasta dish, the real secret to this is the fresh pasta, fresh pasta has a very different texture and really kicks the dish up a notch for sure. Many of the ingredients here are substitute-able however nothing beats fresh basil if you can get your hand on it.
Pasta a la Norma
Ingredients
- 1 bunch Basil chopped
- 2 Garlic cloves minced
- 2 Italian eggplants cubed into 1 inch chunks
- 225 g Fresh penne rigate
- 400 ml Crushed tomatoes canned
- 1 handful fresh cherry tomatoes
- 3 Peppadew peppers chopped
- 60 g Ricotta salata crumbled
- Pasta spice blend sugar, sea salt, garlic powder, onion powder
- Olive oil
- Salt & pepper
Instructions
- Preheat oven to 350 °Pat the eggplant slices dry with paper towel and drizzle with olive oil; season with salt and pepper. Place in a baking dish and cook 8 to 10 minutes until softened (turning halfway in-between).
- While the eggplant cooks, in a large high-sided pan, heat a generous drizzle of olive oil on medium. Add the garlic and peppadew peppers. Cook, stirring frequently, 1 to 2 minutes, until fragrant.
- Add the crushed tomatoes, ⅓ cup of water (double for 4 portionand the spice blend. Let simmer, 8 to 10 minutes, until the sauce has thickened slightly; season with salt and pepper to taste.
- Add the pasta to a pot of boiling water. Cook, 4 to 6 minutes or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water (reserve double for 4 portions), drain the pasta thoroughly and toss with a drizzle of olive oil to prevent sticking.
- Add the grilled eggplant, cherry tomatoes, cooked pasta and ½ the basil to the pan of sauce. Cook, stirring frequently, 1 to 2 minutes, until the pasta is thoroughly coated in sauce; season with salt & pepper to taste (if the sauce seems dry, gradually add the pasta cooking water to achieve your desired consistency).Divide the finished pasta between your plates. Garnish with the ricotta salata and remaining basil
Recipe from Good Food
