Pasta Alla Norma (pasta with eggplant and bocconcini)
This is one of my favourite dishes to order at italian restaurants, so one day I decided to make it myself. I have made it quite a few times now, so this recipe is a sort of hyrbrid of recipes with my own spin. A little bit of Jamie Oliver is in here too- cause he's my fave! Traditionally, Pasta Alla Norma is made with ricotta, but I love bocconcini in it as it sort of half holds together and half goes all stringy... yummy! Not the VERY healthiest dish cause it does use a bit of oil, but if you only add it gradually when cooking the eggplant you're only giving the eggplant as much as it needs and the dish isn't oily. Plus, eggplant is good for you so that's a bonus!
Time taken?: 30 mins. Seriously I timed this one, only 30 mins from start to plate!
2 year old friendly?: Yep! He ate this one up. Although i kinda had to hide the eggplant from him a little.. ;-)
Serves 4-5
INGREDIENTS
1 packet of Penne Pasta
2 small eggplants or 1 large one, cut into bite sized pieces
I tub of bocconcini, chopped into smaller bite-sized morsels.
2 cups passata OR 2 tins crushed tomatoes
1 clove garlic, crushed
A handful of basil or parsely
Some dried oregano (optional)
Olive oil
METHOD
Put a large pot of water on to boil and cook pasta as per packet instructions.
Heat a large frypan on high heat and coat the bottom with olive oil. Fry the eggplant in 2 batches, tossing into just a pinch of dried oregano and adding extra oil when needed, until eggplant is nice and soft and browned on all sides.
Remove the eggplant from the pan. Heat a little more oil and cook the garlic for a few minutes before returning all the eggplant to the pan along with the passata. Stir well to combine and cook for about 5 minutes to help the sauce thicken, seasoning with salt and pepper. Add a handful of chopped basil or parsely towards the end of cooking.
Add the eggplant sauce to the cooked and drained pasta and then stir through the bocconcini.
Serve immediately.
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