Simply Pasta Spaghetti alla Norma
This high protein version of Spaghetti alla Norma will leave you feeling satisfied. Grab a bunch of fresh basil, local cherry tomatoes and good olive oil.
Equipment
- air fryer
- stove
- large pot or dutch oven
Ingredients
- 400 grams spaghetti
- 3 tbsp olive oil (more to garnish)
- 1 pinch of chili flakes
- ½ onion (diced)
- 2 garlic cloves (minced)
- 1 eggplant cubed (salted and pat dry)
- 10 cherry tomatoes
- 1 cup chickpeas (cooked)
- ½ cup kalamata olives
- fistful spinach or arugula
- ½ 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 the Air-fryer for 3 minutes, coat eggplant with 1 tbsp olive oil and air-fry for 15 minutes, shaking basket half way.
- 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.