Rigatoni Alla Norma with Parmigiano Reggiano
with eggplant, pecorino & fresh basil
Parmigiano Reggiano gets its name from the region where it is produced - namely the Italian provinces of Parma and Reggio Emilia.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Eggplant
1 piece
Garlic
½ piece
Onion
5 g
Fresh basil
(May be present Celery)
90 g
Rigatoni
(Contains Wheat May be present Mustard, Soy, Lupin, Egg)
100 g
Passata
½ sachet(s)
Italian seasoning
50 g
Mini Roma tomatoes
20 g
Grated Pecorino DOP
(Contains Milk)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
Not included in your delivery
1.5 tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Dice the eggplant into 1cm cubes and halve the tomatoes. Chop the onion and crush or mince the garlic.
- Roughly chop the basil. Boil the pasta for 13 - 15 minutes, then reserve some of the pasta water before draining and setting aside.
- Heat a generous drizzle of olive oil in a large deep frying pan over high heat.
- Fry the eggplant for 8 minutes until golden-brown, then add the Italian herbs and fry for 2 more minutes.
- Meanwhile, grate the Parmigiano Reggiano.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- In the meantime, heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the garlic and onion for 2 - 3 minutes, then add the tomatoes and fry for 2 more minutes.
- Deglaze with the passata and balsamic vinegar.
- Season to taste with salt and pepper and allow to simmer for 4 - 5 minutes.
- Transfer the pasta and eggplant to the tomato sauce, along with half each of the basil and pecorino.
- Add 30ml - 45ml pasta water per person and mix well to combine.
- Serve the pasta on deep plates, then garnish with the Parmigiano Reggiano, along with the rest of the basil and pecorino.