Pasta Alla Norma

Pasta Alla Norma

Pasta Alla Norma

Ingredients

  • 1 Eggplant

  • 1 garlic clove crushed

  • 2 Tbs Extra Virgin Olive Oil

  • 660g Nonna Maria’s Passata

  • Basil leaves

  • Salt and pepper to taste

Directions

  • Start by dicing the eggplant into 1-2cm cubes and sprinkle with salt. Leave to sit for 10 minutes to draw out any excess moisture.
  • Gently fry the garlic in the oil for 30 seconds.
  • Add the sauce and simmer for 10-15 minutes, then add basil, salt and pepper.
  • Meanwhile rinse the salt off the eggplant and pat dry with a paper towel.
  • Shallow fry in olive oil until golden brown. Remove from heat and place on a dish with a paper towel to absorb any excess oil.
  • Cook your pasta in boiling salted water until al dente.
  • Once the pasta is cooked drain from the water and add the sauce to the pasta and stir through.
  • Then toss in the eggplant and mix together.
  • Serve and enjoy
Salsa Di Pomodoro

Salsa Di Pomodoro

Salsa Di Pomodoro

Ingredients

  • 660g Nonna Maria’s  Passata

  • 1 Garlic clove crushed

  • 1 Small onion finely chopped

  • 2 Tbs Extra Virgin Olive Oil

  • Fresh basil leaves

  • Salt and pepper to taste

  • Olive oil for frying 

Directions

  • Fry the onion and garlic in the oil until just tender.
  • Add the Passata and simmer on low to medium heat for about 10-15 minutes.
  • Tear the basil leaves and add to the sauce.
  • Add salt and pepper to taste.
  • Meanwhile, boil a pot of water, add salt and cook your desired pasta until al dente.