I love this gluten free Pasta alla Norma recipe because it feels good to eat it! And unlike some pastas, you can’t tell this one is gluten free!
The blog has been compensated by Tresomega Nutrition and its advertiser. All opinions are mine alone. #Tresomega #TresomegaNutrition #OrganicsForLife #Sponsored
The Tresomega company generously sent me some of its products. In exchange, I am writing this post from a recipe I made with the pastas! You can learn more about this delicious gluten free pasta here. You can also find the Tresomega brand locally at Sams Club, Amazon and Walmart. You can also follow Tresomega nutrition on Facebook and Twitter.
This is one of the best gluten free pastas I’ve ever tasted. I love the texture, how it cooks up and that if you follow directions, it won’t break up like some I’ve had in the past!
I always gauge how much I like something by whether I would buy it again. I would definitely buy Tresomega gluten free pasta again!
High praise, indeed.
One dish that Christopher occasionally gets when we go out for dinner is Pasta alla Norma!! So, I decided to blog about my version of this delicious recipe using the pastas Tresomega sent me.
How to make Gluten Free Pasta alla Norma
Tresomega Nutrition sent me four types of pasta: fusilli, penne, elbows and spaghetti.
I chose to use two different types of pasta because Christopher loves fusilli but me, not so much. I like a lot of bite to my pasta, so the penne was for me.
The first thing I do is grab the graffiti eggplant, shallots and sliced mushrooms.
I heat my wok on medium and add 1 tablespoon of olive oil in it. I also set two pots of water to boil for the pasta.
Next, I add sliced shallots and sauté them for 5 minutes. While the shallots are cooking, I slice up the eggplant in largish chunks!
I add 2 tablespoons of oil and the eggplant, which I sauté for 5 minutes.
Tresomega Gluten Free Pasta Takes a Bath
The water is boiling so I add the two different Tresomega gluten free pastas each to their own pot. The fusilli took 11 minutes to cook al dente; the penne took 13.
Back to the vegetables.
I add the mushrooms to my shallots, along with 2 teaspoons of garlic paste, 2 teaspoons each of dried basil and oregano and 1 teaspoon salt. I sauté the mixture for 2 minutes and then I add one large and one small can of diced tomatoes.
I let everything simmer for 10 minutes.
I drain the pastas and set them in separate bowls.
I spoon some fusilli into Christopher’s bowl and penne in mine. I dollop some delicious eggplant mixture sauce on the pastas.
Here’s Christopher’s bowl featured.
And here’s my bowl of Pasta alla Norma on penne. Notice I have a nice dollop of the eggplant on the side of the dish.
Doesn’t it look delicious!?
Which do you prefer: fusilli, penne, elbows or spaghetti? Please leave me a comment to let me know.
I hope you enjoyed this recipe as much as Christopher and I enjoyed eating it.
Please feel free to leave me a comment, what’s your favorite gluten free pasta?
And as always, may all your dishes be delish!
If you’ve tried this pasta alla Norma or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 3 tablespoons olive oil divided
- 4 shallots chopped in slices
- 3 small eggplants I used graffiti eggplant, cut in chunks with skins on
- 10 ounces sliced mushrooms
- 2 teaspoons garlic paste or 2 cloves, crushed
- 1 teaspoon salt
- 28 ounces diced tomatoes
- 14.05 ounces diced tomato
- 8 ounce box of Tresomega fusilli pasta gluten-free
- 8 ounce box of Tresomega penne pasta gluten-free
- 2 tablespoons Salt for pasta water
- Put two separate pans of water on to boil, lightly salt water
- Heat sauté pan on medium, add 1 tablespoon olive oil
- Add sliced shallots and sauté for 5 minutes
- Add 2 tablespoons olive oil and eggplant and sauté for 5 minutes
- Add sliced mushrooms and garlic paste and sauté for 2 minutes
- Add pasta to their own pots and stir as they cook. The fusilli took 11 minutes and the penne took 13 minutes to get al dente
- As the pasta is cooking, add diced tomatoes, basil, oregano and salt and let it simmer for 10 minutes
- Drain pasta and put them in separate bowls
- Plate the pasta and dollop the veggie mixture on top
This makes extra vegetables so you have lots of leftovers. We eat the eggplant mixture as a side dish when the pasta is done.