Pasta alla Norma

Pasta alla Norma

Total: 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / person: 636 kcal
, Fat: 13 g
, Carbohydrate: 105 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, squeezed
2 tbsp tomato puree
1 tin chopped tomatoes (approx. 400 g)
200 g cherry tomatoes
½ bunch thyme, finely chopped
1 bunch basil, finely chopped
2 dl water
½ tsp salt
½ tsp pepper


olive oil for frying
800 g aubergines, cut into cubes
¼ tsp salt


500 g pasta (e.g. Rigatoni)
salted water, boiling
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How it's done

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Heat the oil in a pan. Add the onions, garlic and tomato puree, sauté briefly. Add the tomatoes and herbs. Pour the water into the empty tomato can, swirl around, pour the tomato water into the sauce, season, bring to the boil. Reduce the heat, simmer for approx. 30 mins.


Heat the oil in a non-stick frying pan, stir fry the aubergines for approx. 15 mins. per batch, gradually add the oil. Remove, immediately season with salt.


Cook the pasta in boiling salted water until al dente, drain, add the pasta and aubergines to the sauce, heat gently.

Good to know
Tip: Top with coarsely grated ricotta salata (available in larger Coop stores).


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