Pasta alla Norma

Name: Pasta alla Norma
SKU: 3871
Price: 400 INR
Availability: InStock

with Eggplant, Tomatoes & Parmesan

25 - 30 minutes

Cook Within:24 hours

40 Min

Effort :

Easy

Spice :

Medium

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

₹400

Per serving (incl. Tax)

68 x Chicken

375 x Chicken Stock

7 x Ginger

7 x Garlic

13 x Light Soy Sauce

12 x Chinese cooking wine

13 x Sesame oil

90 x Egg Noodles

100 x Bok Choy

5 x Scallions

2 x Chilli Paste

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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
Garlic
Oregano
Chilli Flakes
Caster Sugar
Rigatoni Pasta
Parmesan
Basil Leaves
Extra Virgin Olive Oil

You Will Need

Not Included in Bag

for 1 serving only

Salt (to taste)
Pepper Powder (to taste)

Utensils

Non-Stick Pan
Mixing bowls
Stock Pot

Watch Video

Instructions

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
Assembly
- 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.