Pasta Alla Norma
This easy-to-make vegetarian pasta is perfect for a comforting weeknight dinner. As for any leftovers, it makes a great lunch the following day!
Ingredients
- 4 cloves garlic, crushed
- 375g rigatoni
- 2 basil stalks
- 2 medium eggplants (cut into 2cm pieces)
- 1 brown onion (halved and thinly sliced)
- 1/4 cup extra virgin olive oil
- 1/4 tsp dried chilli flakes
- 800g cherry tomatoes
- 1/3 cup parmesan
- 1 tsp caster sugar
Method
- Preheat oven to 220°C/200°C fan-forced. Lightly grease a roasting pan, add eggplant and onion, then drizzle with oil. Bake for 15 minutes or until golden and tender.
- Add garlic, chilli and tomatoes with their juices to pan. Add basil stalks with larger leaves, tossing to combine. Bake for a further 10 minutes or until eggplant and tomatoes are tender and sauce has slightly thickened. Stir in sugar and season.
- Meanwhile, cook pasta in boiling salted water according to packet instructions. Drain, reserving 1/4 cup cooking liquid.
- Remove and discard basil stems from sauce. Add pasta and reserved cooking liquid to sauce, tossing to combine. Divide pasta among bowls. Serve scattered with reserved basil leaves and parmesan.
