Description
A low FODMAP pasta alla norma! A classic Sicilian pasta with eggplant and tomatoes, but then gluten-free, lactose-free and low FODMAP. Super easy to make!
Ingredients
Scale
- 160 g gluten-free pasta (I used spaghetti)
- 300 g eggplant
- 2 tbsp garlic-infused olive oil
- 1 tsp oregano
- A pinch of chilli pepper (spicy!)
- 200 g whole canned tomatoes*
- 2 small fresh tomatoes*
- 1 tbsp red wine vinegar
- 2 tsp capers
- 40 g grated pecorino (or ricotta or parmesan cheese)
- A handful of fresh basil
Instructions
- Bring a pan with water to boil.
- Cut the eggplant into cubes and sprinkle with salt. Leave for 20 minutes.
- Rinse the cubes of eggplant well and dry them.
- Heat 1 tbsp of garlic-infused olive oil in a pan and add the eggplant. Sprinkle with oregano, chilli pepper and a pich of salt. Fry the cubes of eggplant until they have softened, for about 8-10 minutes.
- Cut the tomatoes into cubes and chop the fresh basil.
- Put half of the chopped basil, 1 tbsp of the olive oil and the capers to the eggplant and stir.
- Add the pieces of tomato, canned tomatoes and the red wine vinegar. Stir everything together and mash the canned tomatoes with the back of a spoon. Lower the heat and leave the sauce to simmer for 15 minutes until it thickens.
- Boil the pasta according to the instructions on the picture.
- Taste the sauce and season with some extra salt and pepper. Stir in half of the cheese.
- Drain the pasta and divide over two plates. Put the sauce on top of the pasta.
- Garnish with the rest of the basil and the pecorino cheese.
Notes
*In 2022 tomatoes were retested and they are now limited low FODMAP. If you know you tolerate fructose well, you can use the amounts listed in the recipe. If you are still in the elimination phase or if you know you react to fructose, I advise using only the 200 grams of canned tomato.
- Prep Time: 30 min
- Category: Dinner
- Method: Simmer
- Cuisine: Italian
