Penne Alla Norma
This plant-based Penne Alla Norma reimagines the classic Sicilian dish with tender eggplant and vibrant red peppers. Simmered in a rich homemade tomato sauce and tossed with al dente pasta, it's a perfect, wholesome weeknight meal.
Instructions
- 1
Cook the penne pasta (18 ounces) according to package instructions (approx. 10-12 minutes).
- 2
Meanwhile, in a hot pan, fry the onion (1) and clove (1 garlic) in olive oil (2 tbsp) for 2-3 minutes. Add the eggplant (10 ounces) and red peppers (5 ounces). Season with [salt] and [black pepper] and cook for 5 minutes until softened.
- 3
Add the tomato sauce (10 ounces) and [sugar] to balance acidity. Simmer for 3-4 minutes, then stir in the baby spinach (1 handful).
- 4
Drain the cooked [penne pasta] and add directly to the sauce. Toss until well combined. Serve hot with optional [chili flakes].
Nutrition Facts
Per portion
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