Pasta

Pasta Alla Norma by Paola Magiulli

This recipe was shared by Paola Magiulli (The Tiny Italian). To subscribe to her YouTube channel click the logo below.
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Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 2
Preparation time: 5
Cooking time: 30

Ingredients:

  • 1 aubergine
  • 1 clove of garlic
  • 2 Tbsp Filippo Berio Extra Virgin Olive Oil
  • 400g peeled tomatoes
  • 200g rigatoni Pasta
  • 20g Italian salted cheese, grated
  • Handful of fresh basil leaves, chopped

Method:

  1. Dice aubergine and finely chop garlic.
  2. Add one tbsp of Filippo Berio Extra Virgin Olive Oil to frying pan and cook garlic for 30 seconds.
  3. Add peeled tomatoes to the garlic and cook for 10 minutes.
  1. In another pan add one tbsp of Filippo Berio Extra Virgin Olive Oil to another pan and fry the aubergine.
  2. Cook the pasta according to packet instructions. Drain the pasta and add it into the tomato sauce, followed by the aubergine.
  3. Dust with Italian cheese and scatter fresh basil to finish.

Cooks tips:

Best with a drizzle of Filippo Berio Extra Virgin Olive Oil to serve.