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.

Prep Time: 5 mins
Cooking Time: 30 mins
2 people

Used in this recipe

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

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

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.