Gluten Free Pasta Norma with Aubergine

Ingredients

  • 2 aubergines
  • 2 tsp salt
  • 25g butter
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 800g tomatoes, fresh or tinned
  • 1 tsp basil
  • pinch of brown sugar
  • 500g FREEE Organic Red Lentil Penne Pasta
  • olive oil
  • salt and pepper
  • fresh basil leaves

Method

Norma Sauce

  1. Cut the aubergines into small cubes, sprinkle with one teaspoon of the salt, put the cubes into a colander over the sink and leave for an hour.
  2. Put the butter into a small frying pan over a gentle heat.
  3. Dry the aubergine cubes with some kitchen paper, add them to the pan, cook gently until just soft then remove from the heat.
  4. Slice the onion, dice the garlic and put them into a large frying pan with the oil and cook until soft.
  5. Chop the tomatoes and add them to the pan with the basil and sugar.
  6. Add the prepared aubergine, season with salt and pepper then cover and simmer gently for 20 minutes.

Cooking the Pasta

  1. Three-quarter fill a pasta pan or extra-large saucepan with water.
  2. Add the second teaspoon of salt and bring it to a rapid, rolling boil.
  3. Carefully add the pasta and boil uncovered, stirring occasionally to avoid it sticking.
  4. After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
  5. Drain the pasta into a colander over the sink.

Pasta Norma

  1. Shake the colander and tip the pasta into a large serving dish. Add a little olive oil and stir to prevent the pasta from sticking.
  2. Make a space in the middle of the pasta and tip the sauce into it or serve the sauce in a separate dish.
  3. Sprinkle some torn basil leaves over the pasta and serve.