9.20.2013

Edibles | Pasta Alla Norma


A super simple dish to cook up on a busy (or lazy) night. I used a lot of ingredients I already had on hand and created a version adjusted from here. No worries, the website translates into English!

Ingredients
1 Japanese eggplant
Canned dices tomatoes
3 - 4 minced garlic cloves
pasta shells/bows
dried basil leaves
Italian seasoning
1 tablespoon balsamic vinegar
salt, pepper, sugar
basil leaves

Pasta Sauce
Cut eggplants into quarter bite sizes
Heat some oil in the pan and fry the eggplants to slightly browned on each side and put aside
Fry the garlic cloves for 5 seconds and add in the diced tomatoes (you can use fresh tomatoes but I happened to have some on hand)
Add the eggplant into the mixture and cook for about 10 minutes
Add in the balsamic vinegar
Add some salt, pepper, and sugar
Sprinkle some basil leaves and Italian seasoning to the dish and stir occasionally

Pasta Shells
Cook according to instructions

Add sauce to the drained pasta shells and add fresh basil leaves to the dish

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