This Penne Alla Norma is a plant-based spin on the classic Sicilian dish! Tender eggplant and red peppers simmered in a homemade tomato sauce, then tossed with al dente pasta. It's the perfect weeknight meal any day of the week!
10ouncesof eggplant (cut into small ¼ of an inch pieces)
5ouncesof red peppers (cut into small ¼ of an inch pieces)
Salt, pepper, sugar
10ouncesof tomato sauce
A handful of baby spinach
Chili flakes (optional)
Instructions
Cook the pasta according to the instructions on the package (usually about 10 to 12 minutes).
Meanwhile, in a hot pan, start by frying the onions and garlic in some olive oil. In 2 to 3 minutes you can add to the pan the eggplant and peppers. Season with salt and pepper and let them cook for 5 minutes.
Now add the tomato sauce and some sugar to balance the acidity.
Let it simmer for 3 to 4 minutes and add the spinach.
Now the pasta should be ready - drain it and put it in the sauce straight away. Take it off the heat and serve!
Notes
Chop the eggplant and peppers uniformly. This will ensure they cook through evenly and are nice and tender with just a few minutes of sautéing.
Cook the pasta until al dente. "Al dente" means slightly firm to the bite. The pasta should be cooked through, but still easily hold its shape and have a chewy texture.
Incorporate fresh herbs. If you have fresh basil or flat-leaf parsley on hand, it would be delicious as a garnish on this pasta dish.