Vegan Spaghetti Alla Norma
Ingredients
- 400 grams Spaghetti
- 3 tbsp olive oil, more for garnish
- 1 pinch chili flakes
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 eggplant, cubed
- 10 cherry tomatoes
- 1 cup cooked chickpeas
- 1/2 cup kalamata olives
- A fistful of spinach or arugula
- 1/2 cup cubed vegan feta or other vegan cheese
- Sea salt and cracked pepper
- Fresh basil
Preparation
Wash eggplant and cut into inch cubes.
Place eggplant into a colander and generously sprinkle salt.
Allow the eggplant to sit 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 tablespoon olive oil and air-fry for 15 minutes, shaking basket halfway.
Cook pasta until al dente and reserve 1 cup of pasta water before draining.
Heat 2 tablespoons 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 and toss to combine.
Add in cooked pasta, spinach and cubed feta and 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.
Notes
This dish is simple, tasty, and comforting.
