Pasta alla Norma
Servings: 4 servings
Calories: 510kcal
Ingredients
Spices and Condiments
- 1 tsp White Pepper
- 1 tsp Salt
- 1 tsp Dried Basil
- 1 tsp Paprika Powder
- 2 tsp Worcestershire sauce
- 75 grams Tomato Paste
Vegetables
- 400 grams Tomatoes - diced
- 8 Garlic Cloves
- 300 grams Eggplant
- 1 Onion - small
Other ingredients
- 2 tbsp Cooking oil
- 400 grams Pasta
Instructions
- Prepare the ingredients: Wash, cut, and slice your eggplant. Set the grill pan to high heat. Make sure the grill pan has enough space for all the sliced eggplants to fit. Add the Eggplant. Sprinkle with salt and pepper. Cook for 8 to 10 minutes, until the eggplants have visibly browned and developed grill marks.
- Add the spices and simmer: Set the heat to medium-high. Add cooking oil to the pan, then add the sliced onions and minced garlic. Once the onions and garlic have browned, add the tomatoes, spices, and condiments. Cook for 10 minutes on medium-low heat.
- Cook the Pasta: Cook your pasta in 1.5 liters of water. Add a pinch of salt to your boiling water. After approximately 8 minutes, drain and add to your tomato sauce. Top with the Grilled eggplants. Mix the ingredients and garnish with chopped parsley.
Nutrition
Calories: 510kcal | Carbohydrates: 94g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 293mg | Potassium: 935mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1143IU | Vitamin C: 24mg | Calcium: 74mg | Iron: 3mg