Pasta A La Norma

Name: Pasta A La Norma
Ingredients: 1/4 cup olive oil, plus extra for drizzling; 4 garlic cloves, chopped; 3 small egplants, cut into circles; 1 (28 ounce) can of Italian plum tomatoes; 2 sprigs fresh basil, plus leaves for garnish; 1 sprig fresh thyme; 1 1/2 to 2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 1 pound pasta (spaghetti or macaroni); freshly grated parmesan cheese; fresh basil leaves, garnish; chili flakes, to taste (optional); fresh parmesan cheese for serving

13 ingredients

4 steps

Ingredients

1/4 cup olive oil, plus extra for drizzling
4 garlic cloves, chopped
3 small egplants, cut into circles
1 (28 ounce) can of Italian plum tomatoes
2 sprigs fresh basil, plus leaves for garnish
1 sprig fresh thyme
1 1/2 to 2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 pound pasta (spaghetti or macaroni)
freshly grated parmesan cheese
fresh basil leaves, garnish
chili flakes, to taste (optional)
fresh parmesan cheese for serving

Directions

1

Bring a large pot of water to a boil and add 2 tablespoons salt.
2

In a large saute pan, heat the olive oil until smoking. Add the garlic and then eggplant and cook stirring regularly, until softened and lightly browned, about 8 to 10 minutes. Add the tomatoes, basil, and thyme, and bring to a boil. Simmer for 15 minutes, and season, to taste, with salt and pepper.
3

Cook the pasta according to the package directions. Drain well and pour the hot pasta into the pan with the eggplant mixture.
4

Garnish with basil leaves and chili flakes. Drizzle with olive oil and top with fresh parmesan cheese then serve.