This recipe is a combination of two traditional Sicilian dishes: pasta alla Norma and amogio sauce. Pasta alla Norma is pasta with roasted eggplant and is usually served with a simple marinara, but here we use amogio. It is a Sicilian sauce made from tomato, garlic, lemon, olive oil and fresh herbs. It can be served on pasta, on meat or as a relish, and is best if you let the flavors meld overnight. Bright and delicious, it is perfect for summer eating.
Summer Shrimp and Tortellini
Ingredients
- 3 cups diced fresh tomatoes
- 2 teaspoons finely minced or grated on microplane fresh garlic (approx. 3 medium cloves)
- 1 teaspoon chopped fresh oregano
- ¾ cup extra virgin olive oil, divided into quarter cups, plus 3 tablespoons
- ½ lemon juiced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ large eggplant, diced ¼ inch
- 1½ pounds local shrimp, peeled
- 1¼ pounds fresh tortellini
- ¼ cup basil leaves, torn into pieces
- Preheat oven to 450°.
- In a bowl, combine tomatoes, garlic, oregano, ¼ cup extra virgin olive oil, lemon juice, 1 teaspoon salt and ½ teaspoon pepper.
- Place eggplant on a baking sheet and drizzle with ¼ cup extra virgin olive oil. Toss together until evenly distributed in a single layer. Bake for 11 minutes, or until soft.
- Add eggplant to tomato mixture and set aside to marinate at room temperature.
- Place shrimp on a baking sheet and drizzle with 3 tablespoons extra virgin olive oil. Toss together until evenly distributed in a single layer. Season with a pinch of salt and pepper. Bake for 8 minutes, or until cooked through.
- While the shrimp is baking, bring a large pot of water to a rolling boil. Add salt to water. Cook tortellini according to instructions, approximately 5 minutes. Strain in colander.
- In a large bowl, combine pasta, tomato mixture and shrimp with juices from the pan. Garnish with basil and a nice, healthy drizzle of extra virgin olive oil.
