Pasta alla Norma
Try our take on this classic Italian dish, which comes together in a few simple steps thanks to Bella Cucina's pantry provisions. We love eggplan, which are bountiful at the farmer's market this time of year. You can get creative with the garnishes and use whatever you have on-hand. While we love salt-packed capers and toasted pine nuts, sliced olives and fresh basil leaves would work as well. Another variation would be to add golden raisins, making a caponata style sauce.
SHOPPING LIST:
2 teaspoons Bella Cucina Wild Oregano & Sage Salt
1/2 cup Bella Cucina Extra Virgin Olive Oil
1 jar Bella Cucina Sun-dried Tomato & Basil Bruschetta
1 jar Piccolo Pomodoro Tomato Antipasti, drained
1/4 cup capers, packed in salt and toasted
1/4 cup pine nuts, toasted
8 ounce ciliegine mozzarella balls, halved
1/2 cup Bella Cucina Extra Virgin Olive Oil
1 jar Bella Cucina Sun-dried Tomato & Basil Bruschetta
1 jar Piccolo Pomodoro Tomato Antipasti, drained
1/4 cup capers, packed in salt and toasted
1/4 cup pine nuts, toasted
8 ounce ciliegine mozzarella balls, halved
PREPARATION:
Bring a large pot of generously salted water to a boil. Cook Bella Cucina Cordelle Pasta according to the instructions on the package. Reserve 1/2 cup water.
Cut the eggplant into medium dice and season with the Wild Oregano Salt. In a deep sauté pan, heat the olive oil over medium heat. Working in batches, sauté the seasoned eggplant until lightly browned, about 5 minutes per side. Using a slotted spoon, remove from pan and let strain on paper towels.
Add Bella Cucina Sun-dried Tomato & Basil Bruschetta along with reserved water to the pan and bring to a simmer. Add Piccolo Pomodoro Tomato Antipasti, cooked pasta, and eggplant. Toss to coat.
Garnish with toasted pine nuts, capers, and mozzarella cheese.