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Pasta Alla Norma

CamillesDish's picture
Ingredients
  Olive oil 1⁄2 Tablespoon
  Roasted eggplant 1⁄4 Cup (4 tbs)
  Pasta water 1⁄2 Cup (8 tbs)
  Tomato sauce 1⁄2 Cup (8 tbs)
  Pecorino romano cheese 2 Tablespoon
  Cooked macaroni pasta 200 Gram
  Basil leaves 6 , torn
For garnishing
  Pecorino romano cheese 1 Tablespoon
  Basil leaves 3
Directions

MAKING
1. In a skillet, heat olive oil, add roasted egg plant, toss for a couple of minutes. Add pasta water (1/4 cup) and mix.
2. Add tomato sauce and pasta water (1/8 cup), cook for another couple of minutes. Add basil leaves and cheese. Pour in the pasta and toss, add more water, if required.

SERVING
3. Transfer to a serving bowl, garnish with cheese and basil, serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Sicilian
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Ingredient: 
Pecorino
Restriction: 
Low Cholesterol, Low Sugar
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
2
Subtitle: 
Eggplant-Tomato Sauce

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