Rigatoni Alla Norma with Parmigiano Reggiano
with eggplant, pecorino & fresh basil4.5(1,2K)
Calories
:
725 kcalProtein
:
25.5g proteinTotal
:
20 minutesDifficulty
:
MediumVeggie
Extra Veggies
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
- Ei
- Mosterd
- Soja
"Alla Norma" is a classic Sicilian pasta style believed to be named after a famous opera - it literally means "in the style of Norma"!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Eggplant
1 piece
Garlic
½ piece
Onion
5 g
Fresh basil
(May be present: Selderij)
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
100 g
Passata
½ sachet(s)
Italian seasoning
50 g
Mini Roma tomatoes
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
10 g
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)3032 kJ
Calories725 kcal
Fat30.3 g
Saturated Fat10.1 g
Carbohydrate83 g
Sugar16.5 g
Dietary Fiber12 g
Protein25.5 g
Salt1.9 g
Potassium492.8 mg
Calcium31.3 mg
Iron1 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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
