Pasta Alla Norma

Vegetarian & Refined Sugar Free

RECIPE

Ingredients:

Serves 4

1 large eggplant, cut into 3cm cubes

2 tablespoon extra virgin olive oil

Generous pinch of salt and pepper

Pasta Sauce

2 tablespoon extra virgin olive oil

2 garlic cloves, finely minced

1/2 small onion, finely chopped 

1/4 cup dry white wine, anything not too sweet

700g tomato passata puree

1/4 cup water

1 teaspoon dried oregano

1/2 teaspoon chilli flakes

Generous pinch of salt and pepper

300g rigatoni

Serve

1/2 cup basil leaves, roughly chopped

Parmesan cheese, grated

Method

Roasted Eggplant

Preheat oven to 240°C. Line a tray with baking paper.

Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes. Gently flip, then roast for a further 5 minutes.

Cool on a tray while you prepare the pasta sauce.

Pasta Sauce

Bring a large pot of salted water to the boil. Start cooking the pasta according to packet instructions while you make the pasta sauce.

In a large skillet, heat oil over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent.

Increase heat to medium-high and add wine. Allow to simmer until the wine mostly evaporates, scraping the base of the pan to deglaze.

Add tomato passata puree and water using the leftover puree from the far. Add dried herbs, chilli flakes, salt and pepper. Stir and simmer 5 minutes.

Stir in eggplant, then add cooked and drained pasta. Gently toss until pasta is coated in the sauce (you don’t want the eggplant to turn to mush!).

Serve immediately, garnished with fresh basil and parmesan.