Pasta alla norma

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1-2 eggplants, diced

2 garlic cloves, finely minced

1 onion, diced

1/4 cup dry white wine

700g tomato passata

1 tsp oregano

1/2 tsp chili flakes

1/2 tsp each salt and pepper

300g spaghetti or rigatoni

1/2 cup basil leaves (optional)

Grated parmesan to finish

Directions

Heat oil in a very large skillet over medium heat. Add onion, eggplant, garlic, cook until translucent and cooked through.

Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.

Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.

Add tomato passata.

Add cooked and drained pasta. Toss until pasta is coated in the sauce.

Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Nutrition

• Calories: 530 kcal
• Total Fat: 16 g
• Saturated Fat: 2 g
• Sodium: 828 mg
• Total Carbohydrate: 83 g
• Dietary Fiber: 12 g
• Total Sugars: 18 g
• Protein: 15 g