This Sicilian pasta dish with aubergine is super quick and easy to prepare. It also tastes like a sunny summer holiday in the south. In Pasta alla Norma, fruity tomato sauce with basil meets freshly roasted aubergine and plant-based ricotta for a wonderfully creamy sauce experience. Alternatively, you can use vegan cream cheese or sour cream instead of ricotta, but don’t tell your Italian nonna!
Pasta alla Norma – Sicilian Aubergine Pasta
Servings: 2
Ingredients
- 250 g pasta
- 1 aubergine
- 1 tin chopped tomatoes
- 100 g vegan ricotta, alternatively vegan sour cream or crème fraiche
- 1 clove garlic
- 1 hand basil
- 1 pinch sugar
- olive oil
- salt + pepper
Preparation
- Remove the ends from the aubergine and cut into approx. 2 cm cubes. Place in a sieve, season well with salt and leave to stand for at least 15 minutes. Then squeeze out the liquid and pat the aubergine pieces dry.
- Finely dice the garlic clove. Sauté in a pan with a dash of olive oil over a medium heat. As soon as the garlic begins to colour, add the tomatoes and a few basil leaves. Season with sugar, salt and pepper. Simmer for about 15-20 minutes.
- Heat a good portion of olive oil in another pan over a medium to high heat. Fry or almost deep-fry the aubergine cubes until golden brown, then remove and season lightly with salt.
- Cook the pasta in salted water until al dente according to the packet instructions. Add a dash of pasta water to the sauce and mix everything well. Season again with salt and pepper to taste.
- Serve the pasta with the aubergine, a few basil leaves and some vegan ricotta (or alternatives).
Song of the recipe:
This is what it sounds like when German indie pop goes on holiday to Italy 😉
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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