Pasta Norma
Serves 2
Easy
Total time:
A quick meal for two based on the classic Sicilian aubergine pasta sauce. Meat-free and full of flavour it’s easy to make. Use rigatoni if you have it at home
Skip to ingredients
- olive oil
- 1 small auberginediced
- 2 cloves garlicfinely chopped
- a large pinch chilli flakes
- 400g tin chopped tomatoes
- 200g rigatoni
- ½ a small bunch basilshredded
- grated to make 2 tbsp parmigiano reggiano
Nutrition: per serving
- kcal531
- fat19.4g
- carbs64.8g
- fibre8.8g
- protein19.9g
- salt0.3g
Method
step 1
Heat 1-2 tbsp olive oil in a large non-stick frying pan. Add the aubergine in batches and fry on a fairly high heat until it softens and turns golden (you want it very tender with no hint of bounciness). Season and tip out onto a plate.
step 2
Wipe out the pan, then add another tbsp oil and cook the garlic for a minute. Add the chilli flakes and tomatoes and season, then simmer for 10 minutes.
step 3
Cook the pasta. Stir the basil and aubergine into the sauce and simmer for 5 minutes. Toss the sauce with the drained pasta and finish with grated cheese and more basil if you like.
