Pasta alla Norma
590g
500
CO2
13%
kcal
22%
Protein
65%
Fat
Carbs
Low in Saturated Fat • Balanced Macronutrients • Vegetarian
Pasta All Norma is a Sicilian favorite which is reportedly named after Bellini’s famous opera “Norma” - an expression used to compliment the extraordinary taste. Our version certainly doesn’t disappoint with creamy, salty feta balanced against tangy eggplant, tomatoes, and basil.
Climate Kitchen Hacks: The eggplant slices are usually shallow fried in olive oil in this recipe. Instead we spray canola oil more sparingly to achieve the same golden, caramelized eggplant without the emissions and saturated fat. The same serving size has a 10% lower carbon footprint, 30% fewer calories, and 70% less fat.
Serves: 4
Prep Time: 15 mins
Cooking Time: 30 mins
Ingredients:
3/4lb (340g) dry pasta (spaghetti or linguine)
16 sprays canola (rapeseed) oil
2 eggplant/aubergine (4 cups, 500g), thick sliced and quartered
4 cloves of garlic, minced /crushed
3 cups (720g) of tomato sauce / passata (sieved tomatoes in a can)
4 tbsp of fresh basil, chopped
1 lemon, freshly squeezed
Salt and pepper, to taste
1 cup (100g) of feta, crumbled
Instructions:
Assemble, measure, and prepare the ingredients.
Cook the spaghetti according to package instructions, drain, and reserve. Coat the cooked pasta with one spray of olive oil to stop it sticking together.
Meanwhile, spray oil into a frying pan or skillet to coat and place on a medium-high heat. Spray the sliced eggplant with oil, arrange on the hot pan nicely spaced (you will need to do multiple batches), and fry until golden brown on both sides - use more oil as required. Once each batch is cooked, remove from the pan, and set aside.
In the same pan, add the garlic and cook until fragrant (30 seconds).
Add the tomato sauce to the pan and bring to a simmer.
Stir in half the fresh basil (2 tbsp) and lemon juice, season with salt and pepper to taste. Let it warm for a few minutes. Add the cooked pasta to the sauce and toss to coat.
Serve the pasta by using a large fork and tablespoon to twirl the pasta into domes.
Serve hot, topped with the fried eggplant slices, crumbled feta, and the remaining fresh basil.
Buon appetito!
