Not Quite Pasta Alla Norma

Jun 24

Pasta Alla Norma is a delicious “summer” dish which has its origins in Sicily. Quality or homemade pasta, eggplant, tomato sauce and basil are the main ingredients… and of course a good olive oil which does not need any introduction here. You can find on the internet many version of “Pasta Alla Norma” and choose the one that suits you most. So, this was my starting point, then I made my version: Instead of frying the eggplants (the recipe I studies was with fried eggplant slices), I baked them together with the tomatoes trying to reach a deep sweet flavour. Because I found fresh green peas at the local market I wanted to try it with this pasta dish. By blending the baked vegetables with the steamed peas, I obtained a light puree like sauce, a good match for the summer days. Delicious, light, balanced and also vegan. I finished it only with a good drizzle of olive oil … But, if you consider you can take in consideration some grated parmesan cheese at this point.

The recipe

Preheat the oven to 210C with ventilation.
Peel the eggplants and cut them in medium dice pieces.
Cut the tomatoes also in medium dice pieces.
Mix the tomatoes and eggplant pieces in a large bowl with a pinch of salt, a grind of pepper, a drizzle of olive oil and a drizzle of balsamic vinegar, then transfer them in a large tray on baking paper. During baking the balsamic vinegar becomes caramelised and gives a nice flavour and colour touch.
Bake the eggplant and tomatoes for about 30 minutes with ventilation or until you like the colour.

While the vegetables are baking

Finely slice the garlic and add it to a small thick bottom pot with a pinch of salt and a table spoon of olive oil. Let the oil take the flavour from the garlic for about 5-10 minutes, then add about 100 ml of water, bring to a boil and gently simmer for about 10 minutes. Turn of the heat, squeeze a half lemon over and let the liquid cool down a little bit. I use this technique to get a nice garlic flavoured liquid without frying the garlic. The water keeps the oil temperature low.
Steam the green peas for about 5-8 minutes. Taste it after 5 minutes then every 2 minutes to check for doneness. I used fresh green peas but frozen peas works the same if it is easier for you to find.
Boil the pasta according to the recommended time on the package.

Finishing the dish

Save some “good looking” golden eggplant pieces then blend the baked tomatoes and eggplants with the garlic flavoured liquid, the steamed peas and the basil leaves. You can also save some peas to sprinkle over the pasta, just to give a hint about the sauce composition.

In a thick bottom pot on very low heat, combine the pasta with the blended sauce then transfer it to the serving plates. Arrange some baked eggplants, a few green peas and one or two basil leaves over the top and give it a nice drizzle of olive oil. (Parmesan is optional but if you want it now is the moment…)Enjoy !

INGREDIENTS - for 2 persons

Organic or “Best you can get” !