Pasta Alla Norma is the signature dish of Sicily, reflecting the island's historical connection with North Africa. It's so good that it was allegedly named after the famous opera Norma and will have your taste buds singing with the subtle agrodolce (sweet and sour) flavours.
Prep Time
30 min
Cuisine
Italian
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35g grated Italian hard cheese<span class="strong">†</span>
1 tomato paste sachet (32g)
1 bag of pine nuts
Typical Values
per 100g
per serving
Energy
643 kJ 152 kcal
2526 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 g 13.1 g
Fibre
2.1 g
8.2 g
Protein
6.2 g
24.5 g
Salt
0.67 g
2.62 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, celery, sulphites, milk)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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 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
2
While the aubergine is cooking, peel and finely dice the red onion[s]
Peel and finely slice (don't chop!) the garlic
3
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
4
Meanwhile, slice the San Marzanino tomatoes in half
Dissolve the tomato paste and Knorrvegetable stock cube[s] in 200ml [350ml]boiled water – this is your tomato stock
Re-boil a kettle
5
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
6
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
7
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
8
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