Pasta alla Norma
Pasta alla norma - was named in honour of the native of Catania Vincenzo Bellini, of Italy, the composer of the opera Norma. This is our take on this pasta and eggplant dish.
Ingredients
2 eggplants, cut into cubes
Salt and pepper, to taste
1 tsp paprika
Olive oil, for cooking
300g Diamond spaghetti
1 brown onion, diced
3 cloves garlic, thinly sliced
50ml white wine
1 x 700g jar Leggos passata
1 tsp dried Italian herbs
¼ tsp chili flakes
Fresh basil, for garnish
Parmesan cheese, for garnish
Method
1. Roast the Eggplant: Preheat the oven to 200°C. Place the eggplant cubes in a bowl, season with salt, pepper, and paprika, and drizzle with olive oil. Toss to coat evenly, then spread onto a lined baking tray. Roast for 20 minutes, tossing halfway through. Remove from the oven and set aside.
2. Cook the Pasta: Fill a large pot with salted water and bring to a boil. Cook the spaghetti according to the packet instructions until al dente. Reserve ½ cup of pasta water before draining.
3. Make the Sauce: Heat a large frying pan over medium heat. Add a drizzle of olive oil, then sauté the garlic for 1 minute, ensuring it doesn’t brown. Add the diced onion and cook for 2-3 minutes until soft and translucent.
4. Pour in the white wine and allow it to reduce. Stir in the passata, Italian herbs, and chili flakes. Simmer on low heat for 10 minutes. Add the roasted eggplant back into the sauce and stir to combine.
5. Combine and Serve: Add the drained pasta to the sauce, tossing gently to coat. If the sauce is too thick, add a little reserved pasta water to loosen it. Taste and adjust seasoning with salt and pepper if needed.
6. Serve hot, garnished with freshly grated Parmesan cheese and torn basil leaves.
