This competition is now closed

Pasta alla norma

Name: Pasta alla norma
Total time: 35 min
Ingredients: aubergine 1 small, cut into 3cm cubes; extra-virgin olive oil 2 tsp; onion ½, finely chopped; garlic 1 large clove, crushed; dried chilli flakes a pinch; plum tomatoes 400g tin; gluten-free penne 150g; parmesan (or veggie alternative) 20g, finely grated; basil a handful of leaves

35 minutes
serves 3
Easy

Check out this easy gluten free tomato penne alla norma with aubergine topped with fresh basil. This simple recipe is veggie friendly and low in calories

September 12, 2018 at 3:21 pm

Try this pasta alla norma, then check out more aubergine recipes such as our caponata spaghetti and ratatouille.

*This recipe is gluten-free according to industry standards

Ingredients

aubergine 1 small, cut into 3cm cubes
extra-virgin olive oil 2 tsp
onion ½, finely chopped
garlic 1 large clove, crushed
dried chilli flakes a pinch
plum tomatoes 400g tin
gluten-free penne 150g
parmesan (or veggie alternative) 20g, finely grated
basil a handful of leaves

Method

Step 1

Put the aubergine into a large bowl and toss with the olive oil. Heat a non-stick frying pan over a high heat and tip in the aubergine. Cook, tossing regularly, for 5 minutes or until the aubergine is charred. Tip into a bowl.
Step 2

Turn down the heat and fry the onion with a splash of water for 5 minutes or until translucent (add a little water if it starts to catch). Add the garlic and chilli, and cook for 2 minutes, then tip in the tomatoes and ½ a tin of water. Season well and use a masher to break up the large tomato pieces. Tip the aubergine back in and simmer gently for 20-30 minutes or until thickened and the aubergine is soft.
Step 3

Cook the pasta following pack instructions, then drain well, reserving some of the cooking water. Tip the pasta into the sauce and toss well, adding a little pasta water if it’s too thick. Add ¾ of the cheese and toss well, divide between bowls then top with the remaining cheese and the basil.