Tagliatelle alla norma
FULL METHOD & RECIPE CARD AVAILABLE BELOW.
Allergens: Wheat, gluten, dairy, garlic, egg
Pantry staples: Cooking oil, salt
Specialised equipment: Microplane or fine grater
1. Prepare the ingredients: Wash the vegetables. Chop the eggplant into 2cm pieces, sprinkle with a little salt and set aside for 10 minutes while you prepare the other ingredients. Quarter the cherry tomatoes. Thinly slice the garlic. Pick the basil leaves. Grate the parmesan cheese using a microplane or fine grater.
2. Cook the sauce: Wash the salt off the eggplant slices and pat try with absorbent paper or a tea towel. Heat a splash of oil in a frying pan over medium-high heat, add the eggplant and cook for 5 minutes, turning often, or until soft. Add the garlic and cook for 1 minute and then add the tomato polpa, olives and capers. Add the chilli flakes, to taste. Simmer the sauce for another 5 minutes or until slightly thickened. Remove from heat and stir through the cherry tomatoes and half of the basil leaves. Season to taste.
3. Cook the pasta: Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook for 2 minutes or until just tender. Strain through a sieve or colander. Stir through the pasta sauce.
4. To serve: Divide the pasta and sauce between the dishes. Sprinkle with grated parmesan cheese and remaining basil.