PASTA ALLA NORMA
Flower Chef’s artisanal gluten-free pasta. simple, comforting, endlessly adaptable
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Servings: 3
Equipment
- Pan
- Electric cooker
Ingredients
- 250 gram Flower Chef Penne or Fusilli
- 5 garlic cloves, thinly sliced ()
- 1/4 cup extra-virgin olive oil
- 1/8 tbsp LorAnn Chili Oil
- 2 tbsp Fresh parsley, finely chopped
- Kosher salt and freshly ground black pepper
- Reserved pasta water
Instructions
- Bring a pot of well-salted water to a boil and cook the pasta until al dente. Reserve about ½ cup of the pasta water, then drain.
- Cook the eggplant until golden. You can pan-fry in olive oil for deeper flavor, or roast at 425°F / 220°C until caramelized for easier cleanup. Both are right. Choose your mood.
- Stir in the chili oil and let it bloom briefly in the warm oil.
- Add the pasta directly to the pan with a splash of reserved pasta water. Toss and swirl until the pasta is glossy and well coated. Season with salt and pepper to taste.
- Remove from heat, fold in the parsley, taste once more, and serve immediately
