Something I didn’t realise before I went to Venice was how heavily seafood features in their cuisine, in hindsight that should be really obvious – so vegetarian meals were my go to in Venice and Pasta Alla Norma was one of my favourite things to eat!I love how fresh and light this sauce is, despite being a Sicilian recipe, which means it is perfect for the warmer weather Australia is coming in to. Let me know if you love this just as much as I do! Love Nik xx
skinnymixer's Pasta Alla Norma (sauce)
Author: skinnymixer's
Ingredients
- 500 g eggplant, 2 cm cubes (approx. 2 eggplants)
- 2 Tbsp olive oil (for roasting)
- 3 cloves garlic, peeled
- 1 medium onion, peeled, quartered
- 20 g olive oil
- 2 x 400g tins whole tomatoes, we recommend Ardmona brand
- 1 bunch of basil, leaves only (approx. 30 g)
- 30 g tomato paste
- 1 tsp red wine vinegar
- 1 tsp salt
- 1 bay leaf
- Pinch of freshly cracked black pepper
- Pinch of chilli flakes
Instructions
- Preheat oven to 200 deg, fan forced.
- Toss eggplant through olive oil and place on roasting tray. Cook for 25 mins, or until soft and golden brown. With 5 mins remaining, begin step 3.
- Add onion and garlic to mixer bowl. Chop for 3 sec/speed 7/MC on. Scrape bowl down.
- Add the 20 g olive oil to mixer bowl. Cook for 5 min/100 deg/speed 1/MC off.
- Add remaining ingredients, including roasted eggplant, to mixer bowl. Cook for 25 min/steaming temp/speed 1/MC off. Place simmering basket on top to avoid splatter.
- Season to taste. Serve over your favourite pasta, zucchini noodles or as a delicious topping over steak or chicken breast.