Penne Alla Norma Recipe
Roasted eggplant, tomato & fresh mozzarella
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Preheat the oven to 200°C (400°F). Cut the eggplant into 1-inch cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes until golden brown.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 3
Make the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the canned crushed tomatoes and simmer for about 10 minutes. Season with salt and pepper.
- 4
Combine Ingredients
Add the roasted eggplant and cooked penne to the skillet with the sauce. Mix well to combine and heat through. Tear fresh basil leaves and stir into the pasta.
- 5
Serve
Serve the pasta in bowls, topped with diced fresh mozzarella and additional basil for garnish.
