13/10/2022

Penne alla Norma

This rich eggplant sugo is a delicious one to have in your pasta repertoire.

Serves:

4 Prep Time: 10 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

sea salt and pepper, to taste
1 large eggplant, diced into 1cm cubes
extra virgin olive oil, as needed
1 onion, finely diced
2 cloves garlic, crushed
700g bottle tomato passata
2 tablespoons capers
500g penne pasta
continental parsley leaves, for garnish

Method

Sprinkle eggplant with 1 teaspoon salt and allow to stand for 10 minutes. Heat 1/4 cup olive oil in a pot and fry eggplant until golden. Use a slotted spoon to remove the eggplant but leave the oil behind. Sauté the onion and garlic in the oil until softened. Add passata, capers and fried eggplant and simmer for 10 minutes until thickened. Stir in 1 tablespoon oil and season to taste. Cook the pasta in a pot of salted boiling water until al dente. Drain, reserving 1 cup pasta water. Toss the pasta in the sauce, adding a little pasta water if needed. Serve garnished with parsley.

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