Pasta alla Norma by @jorgelavelar

55 min
Medium

4 servings

46

2 large

Eggplant

62 e0f

360 ml

Oil

3f

1 bunch

Fresh Basil

5

1 large

Brown Onion

4

3

Garlic Cloves

2

10 g

Salt

36 e0f

5 g

Pepper

45

30 ml

Tomato Paste

45

2 punnets

Cherry Tomatoes

45

2 large bottles

Passata

0

250 g

Mozzarella Cheese

0

75 g

Parmesan Cheese

5d

1 packet

Rigatoni Pasta

Preparation Steps

  1. Step 1/6

    Heat your oil over medium heat in a small saucepan or fry pan and begin frying your eggplant in small batches until golden brown. This may take around 3-5 minutes. Transfer to a plate with paper towel to drain. Set aside.

    62 e0foil
    46eggplant
    72saucepan
    73fry pan
    7d e0fplate
    dbpaper towel

  2. Step 2/6

    For your sauce, sauté your onion and garlic in a tablespoon of olive oil until fragrant. Then cook your tomato paste for a few minutes. Next, add in your cherry tomatoes, salt, pepper and fresh basil.

    5brown onion
    4garlic cloves
    olive oil
    45tomato paste
    45cherry tomatoes
    2salt
    36 e0fpepper
    3ffresh basil
    72saucepan

  3. Step 3/6

    When your tomatoes begin to soften, add in your passata. Cook this for as long as you can because this is where the rich flavour comes from. (Minimum 20 minutes)

    45passata
    72saucepan

  4. Step 4/6

    Cook your pasta al dente and keep 1/3 cup of pasta water.

    5drigatoni pasta
    72saucepan

  5. Step 5/6

    Add your eggplant to your sugo while your pasta is cooking.

    46eggplant
    72saucepan

  6. Step 6/6

    Finally, to finish your sauce, mix in your cooked pasta, pasta water, mozzarella and parmesan cheese. Mix until the cheese melts- and add in some more fresh basil. ENJOY!

    5drigatoni pasta
    pasta water
    0mozzarella cheese
    0parmesan cheese
    3ffresh basil
    72saucepan

Composition

Ingredients

Types

Vegetables, Oil, Herbs, Spices, Condiments, Dairy, Grains

Ingredients

eggplant, oil, fresh basil, brown onion, garlic cloves, salt, pepper, tomato paste, cherry tomatoes, passata, mozzarella cheese, parmesan cheese, rigatoni pasta

Allergens

Dairy, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

450 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 60g, Sugar: 12g, Fat: 20g, Fiber: 5g

Nutritional Information

Minerals

Sodium: 800mg, Calcium: 200mg, Iron: 2mg

Vitamins

Vitamin A: 500IU, Vitamin C: 20mg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

saucepan, fry pan, plate, paper towel

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Italian

Geographic

Italy, Sicily

Various

Aspect

Texture

Soft, Creamy

Flavors

Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)