Pasta alla Norma
Pasta alla Norma originates in Sicily, where aubergines are queens in the kitchen. The meaty texture of the aubergine and the tomato sauce are a perfect condiment for this quick summer dish.
In this recipe, I have used penne, but you can use any type of short pasta with a rugged surface on the outside.
Here’s how to prepare it.
- 4 cups penne
- Pinch of rock salt
- 1 large aubergine
- 1 Tablespoon olive oil
- 1 garlic clove
- 1 cup tomato sauce
- Non-dairy mozzarella cheese
Boil the pasta in abundant boiling water with a pinch of rock salt. While you bring the water to the boil, rinse the aubergine, chop off the ends and dice it. Thinly slice the garlic. In a large skillet, add the olive oil and garlic and heat to medium. When the garlic browns, stir in the aubergine.
Cook until it softens, then add the tomato sauce. Bring the heat to low, and let cook until the pasta is al dente. Drain the pasta and transfer to the skillet with the aubergine. Mix them well and stir in the non-dairy cheese. Turn the heat off and let settle for 1 minute.
Serve hot, with a sprinkle of parsley to decorate. Re-heated is even better!