Alla Norma pasta is a classic Italian pasta with a vegetable sauce based on eggplant and tomatoes. Great seasonal summer lunch!
It is necessary
- For 2 servings:
- - 300 g of spaghetti;
- - 200 g of tomatoes;
- - 3 cloves of garlic;
- - 300 g eggplant;
- - herbs to taste;
- - spices to taste;
- - grated parmesan for serving.
Instructions
Step 1
Boil the pasta al-dente ("for a tooth") and drain the water, leaving one glass for the sauce. Keep finished pasta warm.
Step 2
Cut the eggplants into thin slices, salt well and leave for 15-20 minutes to get rid of excess bitterness. After the specified time, drain the juice released from the vegetables and squeeze the "blue" ones with your hands.
Step 3
Heat olive oil in a frying pan and fry finely chopped garlic in it. Then add the eggplants to the pan and fry for about 5-7 minutes.
Step 4
Chop the tomatoes finely and add to the pan with the eggplant and garlic. Add salt and pepper to taste, herbs (basil and parsley are great!). Reduce heat to medium and add pasta water, cover skillet and simmer for about 15 minutes, until sauce thickens.
Step 5
Send the pasta to the sauce and warm it up a little, just a couple of minutes. Place pasta on plates and sprinkle with grated Parmesan. Serve immediately.
