Original recipe: Pasta Alla Norma from cookeatworld.com.
Pasta Alla Norma
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
-
2 eggplant (medium size, peeled) -
1/3 cup olive oil -
1/4 cup onion (chopped) -
4 garlic cloves (peeled and chopped) -
1 bunch basil leaves (roughly torn) -
Salt & pepper -
1 tsp sugar -
1 tbsp tomato puree concentrate -
1 bottle tomato passata (700g) -
Parmesan cheese (finely grated) -
Rigatoni Pasta
Directions
Peel the eggplant and cut into large cubes (sprinkle with a little salt and leave for 5 minutes to draw out a little moisture) Pat dry with paper towels and set aside. Heat the oil in a large frying pan over a medium heat until hot. Add the eggplant in a single layer and fry for 6-7 minutes until brown. Remove and set aside. Add a little oil to the pan. Add the onion and fry gently for 2-3 minutes until soft and golden then add the garlic and fry for 1 minute to soften. Add the tomato puree and stir-fry for 20-30 seconds before pouring in all the tomato passata. Add 1 cup of water to the bottle, and shake, then pour into the sauce. Stir in the basil leaves then season with salt, pepper and sugar and stir well. Bring to a simmer then reduce heat and cook gently for 10 minutes. Return the eggplant to the pan and let this cook for a further 10 minutes. If the sauce reduces too much, add a little water. Cook the pasta in salted water to the packet timings. When cooked, drain (reserving a little of the cooking water). Mix in enough sauce to generously coat the pasta - add a couple of spoonfuls of pasta cooking liquid to loosen the sauce. Arrange in bowls and scatter over the Parmesan cheese