Rigatoni alla Norma

Name: Rigatoni alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 clove Garlic; 400 g Crushed tomatoes; 80 g Parmesan; 10 g Basil; 60 ml Olive oil; 5 g Salt; 1 g Pepper; 400 g Eggplants; 400 g Rigatoni

Italian Pasta Easy

Pasta alla Norma for 4: rigatoni, browned aubergine, garlic tomato sauce and basil, grated parmesan (stand-in for ricotta salata).

Servings

Minutes

Ingredients

Dietary summary — contains gluten · 4 unverified point(s)

ContainsGluten
Not suitable forVegan
Not verifiedVegetarian, Lactose, Alcohol, Pork

15 min

Preparation

30 min

Cooking

Ingredients

Garlic

2 clove(s)

Crushed tomatoes

400 g

Parmesan

Dairy

80 g

Basil

10 g

Olive oil

60 ml

Salt

5 g

Pepper

1 g

Eggplants

400 g

Rigatoni

Gluten

400 g

Preparation steps

Cut 400 g aubergines into cubes, salt lightly, drain 20–30 minutes, rinse and dry.

Heat 60 ml olive oil in a pan. Brown the aubergines, then set aside. In the same pan, fry 2 garlic cloves 30 seconds, add 400 g chopped tomatoes, salt and pepper. Simmer 15 minutes. Stir in some of the basil.

Cook 400 g rigatoni until al dente in salted water. Drain, keeping a ladle of pasta water.

Toss the pasta with the sauce and aubergines. Serve with 80 g grated parmesan (stand-in for ricotta salata, not in the catalogue) and the remaining basil.

Per serving

626 kcal

Calories

22 g

Protein

80 g

Carbs

22 g

Fat