Pasta Alla Norma

Name: Pasta Alla Norma
Yield: Makes 2-3 servings
Cuisine: Italian
Ingredients: 8 ounces penne or rigatoni; 8 ounces penne or rigatoni; Sea salt; 2-3 stems fresh basil, leaves removed, shredded; Crushed red chili flakes; 2 cups diced or pureed tomatoes; 2 cloves garlic, peeled, left whole; 1 small eggplant, diced, soaked in salted water for at least 1 hour; Extra virgin olive oil

Preparation info

Makes
2-3
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

A classic Sicilian pasta dish that is as delicious as it is simple to make. Sicilian cooking is renowned for its ability to work magic with the humblest of fresh ingredients and this dish is no exception.

Ingredients

Extra virgin olive oil
1 small eggplant, diced, soaked in salted water for at least 1 hour
2 cloves garlic, peeled, left whole

Europe
Italy
Mediterranean
Pasta
Sicily
Vegan

Method

Place 3-4 tablespoons oil in a deep skillet. Drain the eggplant, rinse it well and pat dry with a towel. Place the eggplant in the oil and turn heat to medium. As the eggplant heats and fries, stir often until the eggplant wilts and is shiny with oil. Remove from oil and set aside.

Add a touch more oil and the whole garlic clove. Sweat the garlic in the oil for 2-3 minutes. Remove garli