Bringing back a taste of Italy.
This pasta dish is one of my favourite Italian pasta's, particularly because of the delicious roasted eggplant it offers, so delicate it just melts in your mouth. I love how such simple ingredients can produce such an amazing taste.
This pasta Alla Norma has a bit of a twist to it, with the addition of pork mince. Adding a protein to this pasta is a great way to help make you fuller for longer and gives the dish an extra delightful taste. Top this dish of with a sprinkle of parmesan cheese and fresh basil leaves.
See below for a video tutorial to follow along with!
To make this dish vegetarian, simply remove the pork mince. It tastes delicious either way!
If you enjoyed this recipe, I would love to hear from you!
Pasta Alla Norma
Serves: 4 Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins
Ingredients:
1 large eggplant
2 tbsp extra virgin olive oil
Salt and pepper to taste
350g gluten free penne (I used San Remo)
500g pork mince
Pasta Sauce:
2 tbsp extra virgin olive oil
2 garlic cloves, minced
1 small brown onion, finely chopped
¼ cup dry white wine (optional)
700g tomato passata
2 tsp Italian herbs
½ tsp red pepper flakes
Salt and pepper to taste
1 cup fresh basil leaves, finely chopped
1 tsp parmesan cheese for garish
Directions:
Preheat the oven to 180° C (fan forced) and line a tray with baking paper.
In a large bowl, toss together the eggplant, olive oil, salt and pepper. Spread on the tray and roast in the oven for 25 minutes or until golden. Set aside.
In a medium pot, bring the water to a boil and cook the pasta as per packet instructions. Drain and set aside.
In a small pan over a medium to high heat, cook the pork mince until cooked through. Season with salt and pepper. Set aside.
In a large skillet over a medium heat, heat the oil and garlic, cook stirring for 30 seconds. Add the onion and cook for a further 2 to 3 minutes or until translucent.
If using white wine, increase the heat to medium-high and add the white wine. Simmer until the wine evaporates.
Add the tomato passata. I recommended adding about ¼ cup of water into the passata bottle to get the remaining sauce out.
Add the Italian herbs, red pepper flakes, salt and pepper. Stir and simmer for 10-15 minutes without the lid.
On a low heat, stir in the roasted eggplant, basil and cooked pork mince. Add the cooked pasta, stir gently until thoroughly coated. Turn the heat off.
Serve and garnish with a pinch of parmesan.
Enjoy!
Store this dish in an airtight container in the fridge for up to 3 days.
Nutrition Information (per serve):
Calories: 690
Fat: 31g
Carbohydrates: 81g
Protein: 37g
Nicole Marie
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