Penne alla norma

  • Serves 3
  • Easy
Check out this easy gluten free tomato pasta with aubergine topped with fresh basil. This simple recipe is veggie friendly and low in calories
By Amanda James

*This recipe is gluten-free according to industry standards



  • 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


  • 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.

Additional Information


  • kcals 286
  • fat 5.1g
  • saturates 1.8g
  • carbs 48.3g
  • sugars 8.6g
  • fibre 5.7g
  • protein 8.7g
  • salt 0.2g
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