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PASTA ALA NORMA ON GRILLED BELL PEPPERS

EZ TURBO CHARCOAL STOVE
RS 12,500 RS 11,500

Pasta ala Norma is a completely satisfying meal. Grilled yellow bell peppers add a touch of smoky, sweet flavour to this enticing dish.

You will need:

  • 1 cup penne pasta cooked Al Dante
  • 1/4 cup of the pasta water
  • 2 large firm eggplants sliced in to circles (with/without skin)
  • 2 large yellow bell peppers halved (deseeded)
  • 1 large onion chopped
  • 4 cloves of garlic minced
  • 2 tsp dried oregano
  • 1/2 can of cherry tomato or whole tomato, with juice
  • 2 tsp sugar
  • Fresh basil leaves
  • 2 tbsp Feta cheese
  • Parmigiano Reggiano or parmesan cheese
  • Salt and pepper
  • Olive oil

For garnishing

  • Basil leaves
  • Cherry tomatoes


How to prepare:

  • Season the eggplant and yellow peppers with salt and pepper. Set aside.
  • Prepare the grill on the Stove by brushing oil on the cold grill grates. Wipe off excess oil and heat the grill on high heat until it smokes and burns off the oil.
  • Brush the eggplant and bell peppers with olive oil. Grill on high heat until the eggplant slices are roasted, and the skin side of the bell peppers are gently charred. Set aside.
  • Reduce the temperature of the Stove to medium and heat olive oil in a pan.
  • Add the onions into the heated oil and cook until translucent. Add in the garlic, oregano, tomatoes with juice, sugar, feta cheese, salt and pepper to taste. Continue cooking until the sauce is fragrant and bubbling. Then add the pasta, eggplant and basil leaves. Stir in the reserved pasta water and take off the heat.
  • Plate over the grilled bell peppers and grate a desired amount of parmesan cheese over the pasta.
  • Garnish with basil leaves and cherry tomatoes.
  • Serve hot. ENJOY!

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