Rigatoni Alla Norma with Parmigiano Reggiano
with eggplant, pecorino & fresh basil
'Alla Norma' is a classic Sicilian pasta style believed to be named after a famous opera - it literally means 'in the style of Norma'!'
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.