Pasta alla norma

A tray of food on a plate Vegan Pasta Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:1 hr
  • plus draining
  • Easy
  • Serves 4

Try this easy version of an alla norma, which uses roast aubergine instead of fried. It’s then tossed with spaghetti and a rich tomato and basil sauce

Nutrient Unit
kcal 517
fat 13g
saturates 2g
carbs 79g
sugars 15g
high in fibre 10g
protein 15g
salt 1.7g
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Ingredients

  • 2 aubergines, cut into 3cm chunks
  • 1 heaped tsp salt
  • 4 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • pinch chilli flakes
  • 2 x 400g tins chopped tomatoes
  • 1 tsp sugar
  • 350g spaghetti (egg-free, if needed)
  • small bunch basil, shredded, plus a few leaves to serve
  • 1 heaped tbsp capers
  • ricotta salata or parmesan, finely grated, to serve (optional)
Related:
Tomato & basil sauce

Method

  • STEP 1

Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.

  • STEP 2

Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.

  • STEP 3
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Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.

  • STEP 4

Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.

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