Rigatoni Alla Norma with Parmigiano Reggiano

Name: Rigatoni Alla Norma with Parmigiano Reggiano with eggplant, pecorino & fresh basil
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Eggplant; 2 piece Garlic; 1 piece Onion; 10 g Fresh basil; 180 g Rigatoni; 200 g Passata; 1 sachet(s) Italian seasoning; 100 g Mini Roma tomatoes; 40 g Grated Pecorino DOP; 1 piece Parmigiano Reggiano DOP; 3 tablespoon Olive oil; 1 teaspoon Balsamic vinegar; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper

with eggplant, pecorino & fresh basil

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Parmigiano Reggiano gets its name from the region where it is produced - namely the Italian provinces of Parma and Reggio Emilia.

Tags:

Extra Veggies

•Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Eggplant

1 piece

Garlic

½ piece

Onion

5 g

Fresh basil

(May be present: Selderij)

90 g

Rigatoni

(Contains: Tarwe May be present: Mosterd, Soja, Lupine, Ei)

100 g

Passata

½ sachet(s)

Italian seasoning

50 g

Mini Roma tomatoes

20 g

Grated Pecorino DOP

(Contains: Melk (inclusief lactose))

½ piece

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

Not included in your delivery

1.5 tablespoon

Olive oil

½ teaspoon

Balsamic vinegar

¼ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3009 kJ

Calories719 kcal

Fat30 g

Saturated Fat10.1 g

Carbohydrate83.9 g

Sugar17.1 g

Dietary Fiber12.3 g

Protein23.7 g

Salt1.9 g

Potassium247.4 mg

Calcium20 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Sautépan or large frying pan

•Casserole

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Dice the eggplant into 1cm cubes and halve the tomatoes. Chop the onion and crush or mince the garlic.
Roughly chop the basil. Boil the pasta for 13 - 15 minutes, then reserve some of the pasta water before draining and setting aside.

Heat a generous drizzle of olive oil in a large deep frying pan over high heat.
Fry the eggplant for 8 minutes until golden-brown, then add the Italian herbs and fry for 2 more minutes.
Meanwhile, grate the Parmigiano Reggiano.

Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.

In the meantime, heat a drizzle of olive oil in a deep frying pan over medium-high heat.
Fry the garlic and onion for 2 - 3 minutes, then add the tomatoes and fry for 2 more minutes.
Deglaze with the passata and balsamic vinegar.
Season to taste with salt and pepper and allow to simmer for 4 - 5 minutes.

Transfer the pasta and eggplant to the tomato sauce, along with half each of the basil and pecorino.
Add 30ml - 45ml pasta water per person and mix well to combine.
Serve the pasta on deep plates, then garnish with the Parmigiano Reggiano, along with the rest of the basil and pecorino.