Pasta alla norma
Sometimes I just eat the eggplants straight, I don’t even make the pasta. Inspired by Nico and Louise on YouTube
Ingredients
- 1lb pasta of choice
- 2-3 chinese eggplants
- 1 cup water or broth
- 1 onion
- 5 cloves of garlic
- 28oz can of whole peeled tomatoes
- Fresh basil (or dry basil)
- Red pepper flakes to taste
- Oregano to taste
- Salt and pepper to taste
Instructions
- Dice eggplants.
- Spread on baking sheet, toss in olive oil, salt, and pepper.
- Bake at 430F for 20min.
- Dice onion and mince garlic.
- Fry onion and garlic in olive oil. Add red pepper flakes.
- Add canned tomatoes.
- Add 1 cup water/broth.
- Season with oregano, salt, and pepper.
- Simmer on medium heat until eggplants ready.
- Add eggplants and basil to sauce.
- Add cooked pasta and toss.