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Pasta alla Norma
Pasta alla Norma with tender roasted eggplant in a rich tomato sauce is the perfect, easy summer dinner recipe.
Course
Dinner
Cuisine
Italian
Keyword
Pasta alla norma, Pasta alla norma recipe, rigatoni alla norma
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
0
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
Calories
551
kcal
Author
Alida Ryder
Ingredients
2
large
eggplant/aubergine
cubed
2
tbsp
olive oil
1
tsp
salt
½
tsp
pepper
For the tomato sauce
4
cups
roasted tomato sauce
To serve
500
g (1lb)
pasta
Parmesan cheese
grated
fresh basil leaves
Instructions
Preheat the oven to 220°C/430°F.
Place the cubed eggplant in a roasting dish or rimmed baking sheet. Drizzle over the olive oil and season with salt and pepper. Toss to combine.
Place the eggplant in the oven and allow to roast for 30 minutes or until soft and caramelized. Remove from the oven and set aside.
While the eggplant roasts, make the tomato sauce according to
recipe instructions.
Bring a large pot of salted water to the boil then add the pasta and allow to cook for 8-10 minutes, until al dente.
Once the eggplant is roasted, transfer to the tomato sauce and allow to simmer gently for a few minutes.
Drain the pasta, reserving 1 cup of cooking water.
Add the pasta to the pasta sauce and add a splash of cooking water. Toss to combine.
Serve the pasta with the grated Parmesan and fresh basil.
Nutrition
Calories:
551
kcal
|
Carbohydrates:
105
g
|
Protein:
14
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
655
mg
|
Potassium:
528
mg
|
Fiber:
9
g
|
Sugar:
8
g
|
Vitamin A:
54
IU
|
Vitamin C:
5
mg
|
Calcium:
22
mg
|
Iron:
2
mg