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Prep Time
30 min
Cuisine
Italian
Pasta alla Norma is the signature dish of Sicily, and is so good that it was named after the famous opera Norma. The subtle agrodolce (sweet and sour) flavours will have your taste buds singing!
Prep Time
30 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 643 kJ 152 kcal |
2525 kJ 599 kcal |
Fat of which saturates |
4 g 1.4 g |
15.9 g 5.7 g |
Carbohydrate of which sugars |
22.4 g 3.3 g |
88.1 g 13.1 g |
Fibre | 2.1 g | 8.2 g |
Protein | 6.2 g | 24.5 g |
Salt | 0.66 g | 2.59 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6, then boil a kettle
Trim the green stalks off the aubergine[s] and cut into bite-sized pieces, then add the chopped aubergine to a baking tray (use non-stick baking paper to avoid mess!) with a generous drizzle of olive oil and a pinch of salt
Give everything a good mix up and put the tray in the oven for 20-25 min or until softened
While the aubergine is cooking, peel and finely dice the red onion[s]
Peel and finely slice (don't chop!) the garlic
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until softened
Once softened, add the sliced garlic and cook for 1 min further or until fragrant
Meanwhile, slice the San Marzanino tomatoes in half
Dissolve the tomato paste and Knorr vegetable stock cube[s] in 200ml [350ml] boiled water – this is your tomato stock
Re-boil a kettle
Add the San Marzanino tomatoes to the pan and cook for 5-6 min or until broken down into a thick sauce
Tip: Crush the tomatoes gently with a wooden spoon as they're cooking!
Add the tomato stock, balsamic vinegar, dried oregano, chilli flakes (can't handle the heat? Go easy!) and a pinch of sugar and cook for 7-8 min further or until thickened to a rich pasta sauce
While the tomatoes are cooking, add the tortiglioni pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the tortiglioni for 10-12 min or until cooked with a slight bite
Once done, drain the tortiglioni, reserving a large cup of the starchy pasta water
Meanwhile, add the pine nuts to the tray and put the tray in the oven for 2-3 min or until lightly toasted
Chop the basil finely, including the stalks
Once the sauce has thickened, add the roasted aubergine, half the chopped basil, half the grated Italian hard cheese and the drained pasta and stir it all together – this is your Pasta alla Norma
Tip: Add a splash of the starchy pasta water if it's looking a little dry
Serve the Pasta alla Norma and garnish with the pine nuts, remaining chopped basil and grated Italian hard cheese
Buon appetito!