Ingredients
For the sauce
- tomatoes
- 2 handfuls of basil finely chopped
- 2 large garlic cloves sliced in 2
- 1 anchovy filet (optional)
- splash of modena vinegar
- aubergines
- mozzarella
- parmesan
- pasta
Preparation
- take the skins off the tomatoes by blanching them for 2-3 minutes and chop into a pan of hot oil.
- fry tomatoes, crushing the tomatoes and then add the garlic cloves, anchovy, a good pick of salt and the finely chopped basil.
- cover the pan and simmer for 10 mins. add the modena vinegar and a tablespoon of sugar. Add salt to taste.
- Meanwhile, slice the aubergine and dry in hot oil until crisp and brown. Remove onto kitchen paper.
- Cook the pasta until al dente
- Remove the garlic from the sauce and add to the pasta. Cook together for 2-3 minutes longer.
- Serve with mozzarella, grated Parmesan, more basil leaves and the fried aubergine. Drizzle some olive oil on top.
Notes
https://www.valdemarsro.dk/pasta-alla-norma/
