Good afternoon everyone, Kara here with today recipe. I apologize for it being late. The hospital's internet hates me and keeps kicking me off. So I am hoping I can get this posted before it kicks me of again..lol. Hope everyone had a great weekend.
Macaroni Alla Norma Recipe
1/4 cupextra-virgin olive oil
1 medium onion, chopped
2 garlic cloves minced
1 (28-to 32-oz) canwhole tomatoes in juice
1 poundelbow macaroni
Parmigiano-Reggiano for sprinkling
Trim eggplant and cut into 2-inch pieces.
Heat oil in a 12-inch non-stick heavy skillet over medium-high heat until it shimmers. Cook eggplant with 3/4 teaspoon salt and 1/4 teaspoon pepper, turning occasionally, until browned and softened, about 6 minutes. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and oregano, and cook, stirring occasionally and breaking up tomatoes with a wooden spoon, until sauce is thickened, about 15 minutes. Season salt with salt and pepper to taste.
Cook pasta in a large pot of well-salted boiling water. Drain pasta then toss with alla Norma sauce and sprinkle with cheese.
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