Pasta alla norma
A delicious Italian dish made with eggplant, pasta, and a rich tomato sauce.
Equipment
- oven
- large pot
- large skillet
- baking tray
- parchment paper
Ingredients
Vegetables
- 800 g eggplant cut into 2.5cm/1" cubes
- ½ teaspoon salt
- ½ teaspoon pepper
Pasta Sauce
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic finely minced
- ½ small onion very finely chopped
- ¼ cup dry white wine optional
- 700 g tomato passata aka tomato puree
- ¼ cup water
- 1 teaspoon dried Italian herbs or oregano
- ½ teaspoon red pepper flakes optional
- ½ teaspoon salt
- ½ teaspoon pepper
- 300 g spaghetti or other pasta
Serving
- ½ cup basil leaves roughly chopped
- Parmesan cheese grated
Instructions
Roasted eggplant
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
- Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- Flip, then roast for a further 5 minutes. Cool on tray.
Cooking pasta
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce.
Sauce
- Heat oil in a large skillet over medium heat. Add garlic, cook for 20 seconds, then add onion and cook for 2 to 3 minutes.
- Increase heat to medium-high and add wine, if using. Let it simmer until mostly evaporated.
- Add tomato passata and water, stir, and simmer for 5 minutes.
- Stir in eggplant, then add cooked and drained pasta. GENTLY toss until coated.
- Serve immediately, garnished with basil and parmesan.
Notes
Wine is optional. Fresh basil is a key ingredient, but you can use other herbs if needed.
Nutrition
Serving: 1servingCalories: 530kcalCarbohydrates: 83gProtein: 15gFat: 16gSaturated Fat: 2gSodium: 828mgPotassium: 1178mgFiber: 12gSugar: 18gVitamin A: 655IUVitamin C: 23mgCalcium: 104mgIron: 4mg
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