Pasta alla Norma

25 - 30 minutes


Cook Within:24 hours

40 Min

Effort :


Spice :


Cooked in a savory tomato sauce with roasted eggplant, this delightful pasta is a traditional Sicilian recipe.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 951.59
Total Fat 66.28g
Cholesterol 17.4mg
Sodium 1373.12mg
Total Carbohydrates 76.97g
Protein 18.92g

Nutrition Values

(Per Serving)
  • Calories 951.59

  • Total Fat 66.28g

    • Saturated Fat 11.03g

  • Cholesterol 17.4mg

  • Sodium 1373.12mg

  • Total Carbohydrates 76.97g

    • Dietary Fiber 8.14g

    • Sugar 15.67g

  • Protein 18.92g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Eggplant
  • Italian Tomatoes
    Italian Tomatoes
  • Garlic
  • Oregano
  • Chilli Flakes
    Chilli Flakes
  • Caster Sugar
    Caster Sugar
  • Rigatoni Pasta
    Rigatoni Pasta
  • Parmesan
  • Basil Leaves
    Basil Leaves
  • Extra Virgin Olive Oil
    Extra Virgin Olive Oil

You Will Need

Not Included in Bag

for 1 serving only

  • Salt (to taste)
  • Pepper Powder (to taste)


  • Non-Stick Pan
    Non-Stick Pan
  • Mixing bowls
    Mixing bowls
  • Stock Pot
    Stock Pot

Watch Video


  • 1

    Prepare the Ingredients

    • Thinly slice the garlic. Chiffonade the basil leaves. Grate the parmesan as well.
    • Crush the canned tomatoes with your hands to create a mashed pulp texture.
    • Chop the eggplant into 1″ cubes.
  • 2

    Cooking the eggplant

    • Add 2-3 tbsp olive oil to a frying pan on medium heat.
    • Once it’s hot, add the cubed eggplant to it in a single layer.
    • Allow it to roast and cook for 8-10 minutes while flipping them occassionally. Season with salt and black pepper to taste. Set aside in a plate once done.
  • 3

    Cooking the Pasta

    • Parallelly, bring a pot of water to a boil, season it with some salt and cook the pasta until al-dente (10-12 mins)
    • Reserve some of the cooking water from the pasta, and strain the pasta.
  • 4

    Making the sauce

    • Set the same frying pan on medium-low heat, and add remaining olive oil to it.
    • Add the sliced garlic and chilli flakes, saute until fragrant. Add the crushed tomatoes to it, followed by the oregano, sugar, and season with salt and pepper.
    • Simmer the sauce for 15-20 minutes.
  • 5


    • Add the roasted eggplant back to the sauce, followed by the pasta. Add some of the cooking water to adjust consistency.
    • Add grated parmesan (keep some for garnish), turn off the heat and stir it in.
    • To serve, garnish the pasta with remaining parmesan, basil leaves, and a drizzle of olive oil.


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