The Hungry Historian
Rome v. Carthage - The First Punic War - Penne Alla Norma
Beginning in 264 B.C, the Roman Republic would fight a series of wars against a rival civilization from Northern Africa called Carthage.
On land, these conflicts would be fought in Italy, Sicily, Sardinia, Corsica, Iberia, and North Africa. On the sea, the waters of the western Mediterranean would serve as the battlefield.
Join Chef Money as he takes a more in depth look into the background of the conflicts and the First Punic War itself in part one of a four part look into the Punic Wars.
For a featured recipe, the Chef is saucing up a favourite from the area which the First Punic War was predominantly fought - Sicily. This traditional pasta dish will have you waging war just to get your hands on a bowl of it - Penne Alla Norma.
Cheers!
Penne Alla Norma
Ingredients:
•2 cups marinara sauce - can be store-bought or your favourite recipes.
•2 medium eggplants - about 2 ¼ pounds total
•¼ cup extra-virgin olive oil
•¼ teaspoon fine salt, more for taste
•8 ounces rigatoni
•½ cup chopped fresh basil
•½ to 1 teaspoon red pepper flakes, to taste (optional)
•½ teaspoon dried oregano
•¾ cup finely grated ricotta salata and/or Parmesan cheese
**Directions available in episode
Beginning in 264 B.C, the Roman Republic would fight a series of wars against a rival civilization from Northern Africa called Carthage.
On land, these conflicts would be fought in Italy, Sicily, Sardinia, Corsica, Iberia, and North Africa. On the sea, the waters of the western Mediterranean would serve as the battlefield.
Join Chef Money as he takes a more in depth look into the background of the conflicts and the First Punic War itself in part one of a four part look into the Punic Wars.
For a featured recipe, the Chef is saucing up a favourite from the area which the First Punic War was predominantly fought - Sicily. This traditional pasta dish will have you waging war just to get your hands on a bowl of it - Penne Alla Norma.
Cheers!
Penne Alla Norma
Ingredients:
•2 cups marinara sauce - can be store-bought or your favourite recipes.
•2 medium eggplants - about 2 ¼ pounds total
•¼ cup extra-virgin olive oil
•¼ teaspoon fine salt, more for taste
•8 ounces rigatoni
•½ cup chopped fresh basil
•½ to 1 teaspoon red pepper flakes, to taste (optional)
•½ teaspoon dried oregano
•¾ cup finely grated ricotta salata and/or Parmesan cheese
**Directions available in episode