Pasta alla norma
Pasta alla norma originates from Sicily. You only need a few ingredients to make this delicious dish. It is one of my favourite pastas, because aubergine, tomatoes, pasta and Parmesan cheese always remain a match made in heaven!
- 2 large aubergines
- 2 cloves of garlic
- 15 gr. basil
- 1 tbsp. capers
- Pinch of chilli flakes
- 1 tsp. oregano
- 1 tin of tomatoes
- 250 gr. cherry tomatoes (good quality)
- Splash of balsamic vinegar
- 1 tsp. sugar
- 300 gr. spaghetti
- Parmesan cheese
- Cut the aubergines into cubes. Heat a casserole with a generous splash of olive oil and fry the cubes of aubergine in batches until golden brown and cooked, about 5-10 minutes. Drain on kitchen paper.
- Chop the garlic and basil stalks. Fry for a minute in the remaining olive oil (about a tablespoon, discarding the remaining olive oil). Roughly chop the capers and add them with the oregano and chilli flakes and fry for one minute.
- Cut the cherry tomatoes in half and add them to the pan along with the tin of tomatoes (crush them with a wooden spoon or masher), the balsamic vinegar, sugar and a pinch of salt and pepper. Bring to the boil and leave to simmer for 15-20 minutes. Add the aubergines for the last 5 minutes.
- Meanwhile, cook the spaghetti al dente and save some of the pasta cooking water.
- Add the spaghetti, basil leaves and some of the pasta cooking water to the sauce and serve with grated Parmesan cheese.
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