- Baking soda 1 pinch
- Basil 1 bunch
- Extra-virgin olive oil 150ml
- Garlic 2 cloves
- Large eggplant (aubergine) 1
- Parmesan or ricotta to taste
- Red chili pepper flakes optional, for taste
- Rigatoni 400g
- Water 250ml
Pomì Passata isn’t just the simple way to bring rich, 100% Italian tomato flavor to your dishes, but it serves as the essential tool for uniting families, uncovering a world of delectable possibilities, and making every meal memorable. Our velvety tomato puree is filled with all the freshness of Italian tomatoes with just a hint of salt added. It’s the secret to transforming all of your autumnal dishes!
Instructions:
Preparing the Eggplant:
- Trim the eggplant, wash it, and cut it into small triangles, cubes, or slices. Place the eggplant in a colander, sprinkle with salt, cover with a plate, and let it rest, preferably in the sun, for about 1 hour.
Preparing the Tomato Sauce:
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In a saucepan, pour a drizzle of olive oil, add cloves of garlic, and if using a dash of red chili pepper flakes. Once the garlic starts to sizzle, add the tomato passata and dilute it with water.
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When the Pomì Passata starts to simmer, add a small pinch of baking soda. Stir until the foam subsides.
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Season with salt, add fresh basil, cover, and let it simmer. Allow the sauce to reduce for about 20 minutes.
Frying the Eggplant:
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Meanwhile, you can fry the eggplant: Heat the 150ml of olive oil in a frying pan. Fry the eggplant cubes until golden brown.
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Remove from heat, and add the fried eggplant to the passata sauce.
Cooking and Assembling the Dish:
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Cook the pasta until a couple of minutes before the recommended cooking time. Drain the pasta and toss it with the passata sauce. Mix until the pasta is coated. And let everything simmer for a couple more minutes.
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Optionally, you can also add some grated parmesan or ricotta salata for creaminess.
Enjoy your Pasta alla Norma!