Pasta Norma Recipe

Pasta Norma

  • serves 2
  • Easy

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



  • olive oil
  • aubergine 1 small, diced
  • garlic 2 cloves, finely chopped
  • chilli flakes a large pinch
  • chopped tomatoes 400g tin
  • rigatoni 200g
  • basil ½ a small bunch, shredded
  • parmigiano reggiano grated to make 2 tbsp


  • 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.

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Nutritional Information

  • Kcals 531
  • Fat 19.4g
  • Carbs 64.8g
  • Fibre 8.8g
  • Protein 19.9g
  • Salt 0.3g