Family friendly Main Italian

Roasted alla Norma with rigatoni

Name: Roasted alla Norma with rigatoni
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs tomato paste; 2 tbs red wine vinegar; 6 large roma tomatoes, cut into quarters lengthways; 3 small eggplants, quartered lengthways; 1/3 cup (80ml) extra virgin olive oil; 1 tsp dried chilli flakes; 2 tsp dried oregano; 400g rigatoni; 200g ricotta, crumbled; Basil leaves, to serve

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by Warren Mendes

delicious. team

Oct 20, 2015

Hailing from the Sicilian town Cantania, Pasta alla Norma is a vegetarian delight rich with braised eggplants and tomatoes.

2 tbs tomato paste
2 tbs red wine vinegar
6 large roma tomatoes, cut into quarters lengthways
3 small eggplants, quartered lengthways
1/3 cup (80ml) extra virgin olive oil
1 tsp dried chilli flakes
2 tsp dried oregano
400g rigatoni
200g ricotta, crumbled
Basil leaves, to serve

Method

1.

Preheat oven to 200°C. Combine tomato paste, vinegar and tomatoes in a bowl, then place at one end of a roasting pan. Place the eggplant at the other end of the pan. Drizzle tomato and eggplant with oil, then sprinkle over chilli and oregano. Season, then roast for 30 minutes or until eggplant is tender and tomatoes collapse.
2.

Meanwhile, cook the pasta in a pan of boiling salted water according to packet instructions until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid.
3.

Remove roasting dish from oven. Toss through pasta and reserved cooking liquid. Top with ricotta and basil to serve.