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Pasta alla Norma

10' 20' 4 1 Ηands on Cook Time Portion(s) Difficulty

Ingredients

2-3 120 g oil salt pepper 1 tablespoon(s) herbs, (thyme, oregano, rosemary) 1-2 clove(s) of garlic 500 g 1/2 teaspoon(s) chili flakes 50 g vinegar 50 g honey 400 g sauce, with basil 100 g parmesan cheese, grated 1/2 bunch parsley, finely chopped 30 g pine nuts

Διατροφικός πίνακας Method Nutrition information per portion

Place a pot full of salted water over high heat. Also place a pan over medium heat. 732 1.2 126.0 Calories 11.0 Saturated Total Carbs Chop the eggplants in to 2x2 cm cubes and transfer to a bowl. (kcal) Total Fat (g) Fat (g) (g) Add 80 ml , salt, pepper, thyme, oregano and rosemary. Toss. To the pan, add 40 ml of olive oil. 37 % 16 % 6 % 48 % Add the eggplants and sauté, without stirring all the time. Mince 2 cloves of garlic and add them to the pan. Stir. Sauté for 5-10 minutes, stirring whenever needed. When ready, add the pasta to the pot of boiling water and cook according to the 23.0 24.0 13.0 0.07 instructions on the package. Sugars (g) Protein (g) Fibre (g) Sodium (g) To the pan, add the chili flakes and vinegar. When the vinegar evaporates, add the honey and stir to combine. 26 % 48 % 52 % 1 % Add the tomato sauce and 1 cup of the pasta water. Stir. Reserve some pasta water and drain pasta. Add them to the pan and stir. Add some of the reserved pasta water if necessary. Add the grated parmesan. Turn off heat and stir. Season to taste and serve with some finely chopped parsley. Place another pan over medium heat. Toast the pine nuts and sprinkle over the pasta alla Norma.

Tip

Some ingredients need special care in order to have a nicer taste. For instance, the eggplants may be slightly bitter in the summer months. To remove this bitterness, chop the eggplants in to small cubes and place in a bowl. Sprinkle with a generous amount of salt and transfer to a strainer. Set them aside for ½ an hour to strain and remove the bitterness. Rinse with water, dry off and set aside until needed.