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Ref: 228
Heading: Pasta
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
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Ingredients & Prep

   500 tbsp  Tomato passata
   400 g  Penne rigate or macaroni dried
   350 g  Mozzarella at room temp
   1 Aubergine sliced into 5 mm discs
   1 Garlic clove chopped finely
   1 Vegetable stock cube or gel pot
   60 ml  Extra virgin olive oil
   20 g  Fresh basil chopped

Method

  Step 1
Heat a pan & fry off aubergine discs in olive oil until nut Brown & remove & place on kitchen paper & set aside.
  Step 2
Cook pasta to al denti (just cooked), drain in a colander.
  Step 3
To the same pan as you cooked the aubergine, add garlic & fry to a very light brown, then add tomato passata & salt then simmer for 10 mins.
  Step 4
Cut aubergine into strips & add to the pan with cooked pasta & chopped basil, toss or stir.
  Step 5
Serve onto plate/ bowls & flake over mozzarella in chunks & serve.

Suggestion & Tips

You can use different herbs, add a dash of white wine before adding pasta, select half the amount for starters.
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