Vegetarian

Hero photo
  • Easy
  • Family Friendly
  • Healthy

Baked Pasta Alla Norma

Hailing from Sicily, this classic Italian pasta is a luscious medley of meltingly soft eggplant and rich tomato sauce. We've fast-forwarded the sauce simmering for our weeknight version by baking it in the oven for a lovely, velvety texture. Sicilians like it hot, but you can adjust the chilli flakes to your liking.

45 Minutes

Recipe

QuiteLike

01

Roast Eggplant

Preheat oven to 200°C fan-forced. Cut eggplant into 2-3cm dice. Peel and slice eschalot. Place eggplant and eschalot in a baking dish with oil, chilli flakes and ½ teaspoon sea salt and mix well to coat. Roast for 20 minutes or until eggplant is golden brown and almost tender. While vegetables are roasting, continue with step 2.

QuiteLike

02

Cook Pasta

Cook pasta in a saucepan of salted, boiling water for 10–12 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.

QuiteLike

03

Prepare Sauce

Meanwhile, peel and slice garlic. Crumble stock cube into 200ml hot water with Italian Kitchen Herbs and mix to combine.

QuiteLike

04

Add Sauce

Remove eggplant from oven and pour over cherry tomatoes and stock mixture. Add garlic to tray and return to oven for a further 10–12 minutes or until eggplant is soft and sauce has reduced.

QuiteLike

05

Mix Pasta

Remove eggplant mixture from oven. Stir through pasta, reserved pasta water and most of the parmesan (reserving some to serve). Season with salt and pepper and toss well to combine.

QuiteLike

06

Plate Up

Divide pasta between bowls and sprinkle with remaining parmesan to serve.

Australians QuiteLike

Baked Pasta Alla Norma

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami