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🍝 Spaghetti Alla Norma
Simple but tasty and comforting. 😋 ❤️
✨ 𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨
INGREDIENTS
400 grams Spaghetti
3 tbsp olive oil more to garnish
1 pinch chili flakes
1/2 onion diced
2 cloves garlic minced
1 eggplant cubed, salted and pat dry
10 cherry tomatoes
1 cup cooked chickpeas
1/2 cup kalamata olives
Fistful spinach or arugula
1/2 cup cubed vegan feta or other vegan cheese
Sea salt and cracked pepper
INSTRUCTIONS
Wash eggplant and cut into inch cubes. Place eggplant into a colander and generously sprinkle salt. Allow the eggplant to hang for 20-30 minutes. In the meantime, bring a large pot of water to a boil and salt the water. Lightly rinse the eggplant and pat dry with a clean kitchen towel. Preheat Air-fryer for 3 minutes, coat eggplant with 1 tbsp olive oil and air-fry for 15 minutes, shaking basket halfway.
Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
Heat 2 tbsp of oil in a large pot or Dutch oven. Add onion and chili flakes and cook until the onion is translucent. Add garlic and cook for 30 seconds. Add in tomatoes, chickpeas and olives. Toss to combine. Add in cooked pasta, spinach and cubed feta toss to coat. Add in olives, fresh basil and more cheese if desired.
Transfer to bowls and season with salt, cracked pepper, chili flakes and a drizzle of your best olive oil.
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