Paccherri Alla Norma Pasta
This is a classic dish that is so hands off due to the garlic herb flavours in Peat’d Garlic Tomato Sauce. Traditionally Norma is served with shaved ricotta salata but this version has melty creamy mozzarella which compliments the smoky garlic flavours alongside earthy aubergine and punchy capers. A true joy.
Serves: 4
40 mins
Ingredients
- 1 x 305ml jar of Peat’d Garlic Tomato Sauce
- 2 small aubergines
- 2 tbsp extra virgin olive oil divided
- 1 ½ tbsp capers
- ½ bunch of fresh basil divided
- 300g pacherri, penne or spaghetti
- Fresh torn mozzarella
- Basil and micro-planed parmesan to serve
Method
Step 1
Preheat oven to 200C Fan
Step 2
Oil a large baking sheet, cut the aubergine into 3 cm thick rounds toss in 2 tbsp olive oil and ½ tsp salt – arrange on baking tray and roast for 25 minutes until soft. Set aside.
Step 3
In the meantime, add the remaining olive oil to a sauté pan and heat on medium, add the capers and toss, add the jar of Peat’d Garlic Tomato Sauce and refill the jar with water ( using up the excess sauce) then add this in. Mix in the aubergine and a small handful of torn basil. Bring to a boil then simmer whilst you cook your pasta.
Step 4
Toss the pasta from pot to sauté pan and mix heating through. Assemble in shallow bowls and dot with torn mozzarella.
Step 5
Place under the grill on high melting for a few minutes.
Step 6
Serve with more basil and parmesan.
