Pasta Alla Norma (Vegetarian, Gluten, Grain Free & Low Carb)
This pasta dish is perfect to make when you want a delicous and flavorful yet light and fresh meal
Servings 2
Ingredients
- 2-3 Garlic cloves minced
- 1/2-1 Red chili (optional) minced
- 1 Eggplant diced
- 10 Cherry tomatoes divided in two
- 1 can Tomato sauce
- A bunch of Fresh basil + more to garnish roughly chopped
- Salt, to taste
- Ricotta salata
- 1 Zucchini thinly sliced and cut into stripes
Instructions
- Add the diced aubergine in a bowl and add some salt to it. Mix to make sure all pieces are covered in salt. Set aside and let it rest for 10-15 minutes.
- Meanwhile mince the garlic and red chili (is using) and cut the tomatoes in half.
- Preheat a nonstick pan over medium heat with some olive oil.
- Rinse the aubergine under water and then pat dry using a paper towl.
- Add the aubergine to the pan and fry until soft and golden brown. Approximately 10 minutes.
- Remove the aubergine from the pan and add garlic and red chili instead. Fry for 2-3 minutes until the garlic starts to get soft and golden brown.
- Add the cherry tomatoes and fry for 1 minutes then add the tomato sauce and fresh basil. Let it shimmer for a few minutes.
- Next add the fried aubergine and shimmer for another 10 minutes (or more if you have time). Taste to see if some salt is needed.
- Meanwhile slice the zucchini using a mandolin. Then place the slices on a cutting board and cut lengthwise into 1/3 cm thick slice.
- When the pasta sauce is ready add the zucchini pasta. Stir to combine and make sure all pieces of the zucchini pasta is covered in sauce. Turn off the heat.
- Place the pasta in two bowls and top with ricotta salata (or sub for pecorino).