Recipes
Pasta alla Norma

Pasta alla Norma | Recipe

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Pasta alla Norma | Recipe

Name: Pasta alla Norma
Cook time: 40 min
Yield: 4 Personen
Ingredients: 400 g rigatoni (or other pasta of your choice); 4 small aubergines; 4 cloves garlic, chopped; 400 g chopped tomatoes; olive oil for frying; To garnish fresh basil; 100 g ricotta; 4 tsp JS Italian Allrounder

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

40 min

Difficulty:

Easy

Persons

Ingredients

4 tsp

Italian Allrounder
A spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
Discover more products
400 g

rigatoni (or other pasta of your choice)
4

small aubergines
4 cloves

garlic, chopped
400 g

chopped tomatoes
olive oil for frying
To garnish

fresh basil
100 g

ricotta

Method

Wash the aubergines and cut into slices about 2 cm thick. Sprinkle with salt and leave to rest for about 20 minutes to remove the bitter substances and water. Then blot with a paper towel to remove excess moisture.

Heat a pan over a medium heat and add olive oil. Fry the aubergine slices in batches until golden brown. Drain on kitchen paper.

Bring plenty of salted water to a boil in a large saucepan and cook the rigatoni al dente according to the instructions on the pack.

While the pasta is cooking, heat some olive oil in a separate pan and sauté the chopped garlic until fragrant and lightly toasted. Then add the chopped tomatoes & the Italian Allrounder. Simmer on low heat for about 10 minutes.

Add the fried aubergine slices to the tomato sauce and heat for another 2–3 minutes. Add the drained rigatoni to the aubergine tomato sauce and mix well.

Arrange the pasta alla Norma on plates, garnish with fresh basil and serve with ricotta cheese.

Nutritional information: (Per person)

Calories
578 kcal

Carbohydrates
72 g

Protein
21 g

Fat
23 g

Method

Heat a pan over a medium heat and add olive oil. Fry the aubergine slices in batches until golden brown. Drain on kitchen paper.

Bring plenty of salted water to a boil in a large saucepan and cook the rigatoni al dente according to the instructions on the pack.

Add the fried aubergine slices to the tomato sauce and heat for another 2–3 minutes. Add the drained rigatoni to the aubergine tomato sauce and mix well.

Arrange the pasta alla Norma on plates, garnish with fresh basil and serve with ricotta cheese.

Nutritional information: (Per person)

Calories
578 kcal

Carbohydrates
72 g

Protein
21 g

Fat
23 g

Pasta alla Norma

In Sicily, where the sun shines down warmly on the ripening aubergines and the Mediterranean Sea blows its salty breeze across the land, we discover this simple but delicious pasta dish: pasta alla Norma! Our Italian Allrounder combined with melt-in-your-mouth aubergine and creamy ricotta give you a warm and cosy bowl of comfort food you will love.

Mediterranean Food

Do you love Mediterranean cuisine? Then bring Italy to your kitchen with our Mediterranean and Italian spice blends. Try our Mediterranean Vegetable Allrounder or Italian Chicken Seasoning next time you’re cooking!

Ingredients

Persons

4 tsp

Italian Allrounder
A spicy revolution for pasta & pizza £4.99 £87.54/kg incl. 0% tax, excl. shipping
Discover more products
400 g

rigatoni (or other pasta of your choice)
4

small aubergines
4 cloves

garlic, chopped
400 g

chopped tomatoes
olive oil for frying
To garnish

fresh basil
100 g

ricotta

Recipe

Pasta alla Norma | Recipe

Ingredients

Method

Pasta alla Norma

Mediterranean Food

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