Pasta alla Norma
Serves
Fa Class="fa 4
People
Prep Time
20
Minutes
Cooking Time
25
Minutes
CUISINE
Irish
COURSE
Main
Method
Aubergines Stalks The The Remove And Wash
Fryer The Ensure Into Extra Aubergine Two Those Tossing Dice, For In They Pop Celsius Cook Brown Air Olive Golden Are In 2cm Virgin And Oil Into Them Bowl Fifteen Cooked All Toss To To Cut Of 190 A Over An Minutes, At Twenty Regularly And Tablespoons Them
About Fryer, Turning Not Tray Baking Brown Roast Them Oven A 200 Them At An Single Are Minutes, Until Just Can Layer And Golden Air In Halfway For You Do An Have Thirty All Lay You They A Roast In If Though, Celsius Them Out Them Over On
Oil Olive Peel Medium/low Pan And Heat It And Or Garlic Regularly Sauté Chop Heat Heat Finely Is High A And Add Onion A Capers For Roughly The The Garlic Add And Minutes, The Chop The Finely In Hot, Tablespoon The Two Onion Good Large The Reduce Over Chop To Then Two Of A Stirring When
Half Well More Stalks The In Chill Stir A Add The And The Lightly Basil, And One Stalks Take The And Those Add Of Minute For Bruise Stir Oregano, Capers The Included And Spoon With Cook Pan The Tomatoes And Add Flakes, To
Lid Fifteen Tomatoes For On Sauce A Until Bring Reduce And Allow To The To To Away The Simmer Pop Thickens A Ten To Break Minutes A And And Down Sauce Simmer The Boil Soft
Pasta Away, Pasta While The Large You Is A To Simmering Boiling Are The Using, Salted Cook Sauce Water Or The Add Pan Rigatoni, Whatever Of
On The Little For Bite It Cooked A Be Rigatoni, Instructions Cook Perfectly According Minutes Still For To But Retain The Packet, To Allow Ten To You Want
Padano Grate While Gran Cheese Pasta The Is The Cooking,
Should Up Tomatoes To A Sauce Stir Still Any The Few Them Now, Intact Ready By Texture That Your And Your Intact Most Crush Aubergine I Are Cooked The Sauce My And Just The Love Break Marinara Of Of Leave Like Gives Largely That As Be But I Sauce
Just And Through Thin Pasta The To For Pasta Reserve Cook The Drained On Drain Pop Lid In The Oil While Aubergine The The Extra Cooking Or Discard To Two Pasta The A Stir Pan And Return And You The Ladles Olive Out Sure Remove Toss Virgin Water To A A Add Few Of Little That And Of Make Cooked It Stalks Minute Cooked Sauce The Olive Back Basil
So In Of Sauce, To From Thin And Sauce Stirring The And It To And Grated Aubergine Add About The Thirds Two Creamy Well The Out Add Ladle Water Make It Cheese The Of Starchy Cooking Tomato Now A The Or Lovely Pasta
If Water The Leaves The To The Juice The I Do With To To Add Basil Need Pasta That As Chop Lemon That Needed And Of And Seasoning Generous A Grating Dish Pepper Cheese Add And The Find Give The Sauce And Of Extra Add Not Salty Along Remaining Taste More Of Salt Plenty Black Flavour I
Cheese Serving The Sauce To Spoon And The Stir Warm A Immediately Basil The Pasta Of Ricotta And On Plates, Pan Bowls Little Add Each Last In Of Finish Of Scatter To Fresh Pasta And Cooked Serve With Grated Top A The Or Bine Over
Ingredients
- 2 aubergines
½ Onion An
3 Of Garlic Cloves
Chilli 1 (optional) Tsp Flakes
1 Oregano Tsp Dried
Tins Cherry Tomatoes 2
(optional) 20g Capers
Fresh 20g Basil
Dried Rigatoni 300g Pasta
Cheese Padano Gran 75g
Pepper Ground Freshly Black
Juice Of Lemon Half A
Olive Virgin Extra Oil
To Serve:
Few Of (optional) Spoons A Ricotta
Some Basil Fresh Leaves
Method
Stalks The The Aubergines Remove Wash And
Of Celsius Olive Regularly Tossing Pop Oil Toss Into 190 Dice, Them Minutes, Virgin To And Bowl The 2cm A Golden Cut Brown All Fifteen And An They Cooked Are Over In Twenty Extra Them Air Those Two In Ensure Into At For To Fryer Cook Tablespoons Aubergine
Thirty Out Have Baking 200 Them Roast Oven Until Turning You Air Are In On Tray An Though, An Lay A Single Golden Roast If Brown At And They A Minutes, Can In Them Them Fryer, You Celsius About Halfway Just All For Layer Them Over Not Do
Medium/low In Pan Hot, Capers Of A Or Over Chop Reduce Peel The Onion Add The Finely The Finely To Sauté Roughly When Garlic It Add Onion Olive Regularly Heat Large Two The And Heat And Heat The And Stirring Oil Chop A Then For And The Chop Minutes, Good Is Two Garlic High Tablespoon A
Included A Add Minute The One Stir Those More And The The Take Oregano, Lightly The Capers Pan Well Basil, The Add To And Stalks In And With The And Flakes, Spoon For Tomatoes Chill Of And Add Bruise Stalks Stir Cook Half
Sauce Boil A And To The A Tomatoes To The Ten To And Pop A Soft Allow Simmer Thickens To Away Minutes The Fifteen And Down On Reduce Simmer Bring Until Lid Sauce For Break
Large The Whatever Are Or Add To The Of Pasta While Pasta The Boiling Away, Cook Using, Pan Is A Salted Water Simmering You Sauce Rigatoni,
Bite To Cooked But The Be To Minutes Little Ten For Allow For Perfectly Still Rigatoni, To Retain A Cook On You It According The Instructions Want Packet,
The Is While Cooking, The Grate Cheese Padano Gran Pasta
Like I A I And Of By Your Stir Sauce Intact Should Of Largely Now, My Still As Aubergine Up Love Gives Ready Them Texture Sauce Your Just But Leave And Break Intact The Are That Tomatoes Be Cooked The Sauce To Marinara Any Most Crush The Few That
It A In A And The Cook The Just Water The Make Back Or And Sauce That Minute To Reserve Thin The Olive Return For On Pan Oil Extra To Of Little Out The Pasta Two Toss And Olive Basil Lid Aubergine Drained Stalks Pop Cooked Discard Pasta Cooking You Few The A Of The Cooked Pasta The Virgin Drain Stir To Add And While Ladles Sure Remove Through
To Cooking Cheese About Tomato Thin The Sauce And Two From Out The Grated Sauce, Aubergine Now Stirring Ladle In Thirds Starchy And So Make Of Of Water It Lovely Or The A Add Creamy To The Add It Well And The Pasta
Salt Remaining Dish Needed I With Add Basil Of I The Plenty Leaves Along More The Extra Water The Add Need Black And And Add Taste Juice Generous Lemon Do Of Pepper And Salty To Find The As If And Sauce That Seasoning Not Cheese Give To Of Flavour The Pasta Chop That To The Grating A
The And Last Basil Pan Cooked Plates, Serve In Pasta Serving And To Grated Spoon Finish A Each Or Cheese Stir The Little On Pasta Immediately A Of With The Warm Sauce Over Add Bowls Scatter Ricotta The Bine And Of Of Top Fresh To