Pasta alla Norma
Spice up your Pasta alla Norma!
2 Tbsp. olive oil
1 eggplant, cut into 1-inch pieces
3 garlic cloves, minced
1 can (14 oz.) diced tomatoes, undrained
1 Tbsp. tomato paste
1 lb. rigatoni
½ cup chopped fresh basil
¼ cup grated Parmesan cheese
Salt and pepper to taste
1 Tbsp. Pasta Allrounder
Heat the olive oil in a large skillet over medium heat. Add the eggplant; season with the salt and pepper. Cook for 10 minutes or until the eggplant is tender and lightly browned, stirring occasionally. Remove the eggplant from the skillet and set it aside.
Add the garlic to the same skillet; cook and stir for 1 minute or until fragrant. Add the diced tomatoes, tomato paste, Pasta Allrounder and salt; stir. Bring the sauce just to a boil, then simmer it over medium-low heat for 10 minutes or until the sauce is slightly thickened, stirring occasionally.
Meanwhile, cook the pasta in a large pot of boiling salted water for 10 minutes or until al dente.
Drain the pasta. Add it to the sauce along with the eggplant; cook 3 minutes or until heated through, stirring occasionally. Stir in the basil.
Serve topped with the Parmesan cheese.
- Serving Size
- 1 serving
- per serving
- 77 grams
- 18 grams
- 22 grams