Pasta alla Norma
The key is cooking the aubergine within the air fryer
Preparation Time
20 minutes
Substances
- 2 aubergines
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½ an onion
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3 cloves of garlic
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1 tsp chilli flakes (elective)
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1 tsp dried oregano
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2 tins cherry tomatoes
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20g capers (elective)
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20g contemporary basil
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300g dried rigatoni pasta
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75g Gran Padano cheese
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Freshly floor black pepper
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Juice of half a lemon
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Further virgin olive oil
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To Serve:
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A couple of spoons of ricotta (elective)
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Some contemporary basil leaves
Methodology
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Wash the aubergines and take away the stalks.
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Reduce them into 2cm cube, pop these right into a bowl and toss them in two tablespoons of additional virgin olive oil. Prepare dinner the aubergine in an air fryer at 190 Celsius for fifteen to twenty minutes, tossing usually to make sure they’re cooked and golden brown throughout.
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In the event you wouldn’t have an air fryer, you may roast them in an oven at 200 Celsius. Simply lay them out in a single layer on a baking tray and roast them for about thirty minutes, turning them midway although, till they’re golden brown throughout.
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Finely chop the onion. Peel and finely chop the garlic. Roughly chop the capers. Warmth a tablespoon or two of olive oil in a big pan over a excessive warmth. When it’s good and sizzling, cut back the warmth to medium/low and add the onion. Sauté for 2 minutes, stirring usually after which add the garlic.
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Prepare dinner for another minute and add the coolness flakes, oregano, and the capers. Stir these in and add the tomatoes. Take half of the basil, stalks included and evenly bruise the stalks with a spoon. Add to the pan and stir nicely.
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Deliver to a gentle boil and cut back to a simmer. Pop on a lid and permit the sauce to simmer away for ten to fifteen minutes till the tomatoes break down and the sauce thickens.
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Whereas the sauce is simmering away, cook dinner the pasta. Add the rigatoni, or no matter pasta you might be utilizing, to a big pan of boiling salted water.
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Prepare dinner in response to the directions on the packet, for rigatoni, you wish to enable ten minutes for it to be completely cooked however nonetheless retain just a little chunk.
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Whereas the pasta is cooking, grate the Gran Padano cheese.
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By now, your aubergine must be cooked and your marinara sauce prepared. Stir the sauce and break up any of the tomatoes which might be nonetheless intact. I like to simply crush most of them however depart just a few largely intact as I like the feel that offers my sauce.
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Take away and discard the stalks of basil. Add the cooked aubergine and stir that via. Pop the lid again on and cook dinner for a minute or two whilst you drain the pasta. Ensure to order just a few ladles of the pasta cooking water to skinny out the sauce. Return the drained cooked pasta to the pan and toss it in just a bit further virgin olive oil olive.
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Add about two thirds of the grated cheese to the aubergine and tomato sauce, stirring it in nicely. Now add a ladle or so of the starchy cooking water from the pasta to skinny out the sauce and make it beautiful and creamy.
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Chop the leaves of the remaining basil and add that to the sauce together with a beneficiant grating of black pepper and the lemon juice. Style and add extra seasoning if wanted. I discover that I don’t want so as to add further salt because the cheese and pasta water give loads of salty flavour to the dish.
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Add the sauce to the pan of cooked pasta and stir to mix. Serve instantly in heat pasta bowls or plates, scatter the final of the grated cheese on high and end with just a little contemporary basil and a spoon of ricotta over every serving.
