Rigatone alla Norma Recipe
By the wlr team
This simple Italian pasta is quick and easy to make and is full of bold flavours. It’s low in calories and a great no fuss dinner. Serve up with a side salad if you have the calories spare and enjoy.
- Recipe makes: 4 servings
- Prep time:
- Cook time: 30 mins
- Calories: 408
- 2 medium aubergines
- 12 pitted black olives
- 25 fresh basil leaves
- 280g dry rigatoni or penne
- 2 tbsp olive oil
- 8 garlic cloves
- 400g passata
- 2 tbsp Parmesan cheese
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- Slice the aubergine into 1" cubes.
- Quarter the pitted olives.
- Cut the basil leaves into very thin strips.
- Cook the rigatoni (or penne if you can't find rigatoni) according to the packet instructions.
- Heat the olive oil in a large non-stick sauté pan.
- Fry the aubergine pieces quickly so that they're brown but don't steam. Turn them once. Add the garlic, olives, most of the basil and passata (tomato sauce).
- Heat the sauce and season it with salt and pepper. Keep the sauce warm.
- When the pasta is al dente, drain it and toss with the aubergine sauce. Sprinkle with a little more basil and some grated Parmesan or pecorino cheese.
- Serve immediately.
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