Baked Pasta alla Norma

Prep Time 15 minutes

Cook Time 30 minutes

Servings 2


500g rigatoni

¼ cup extra virgin olive oil

2 dried chillies, chopped roughly

2 garlic cloves, slightly crushed

1 tbsp oregano

4 Lebanese eggplants, diced

1 x (400g) can cherry tomatoes

1 punnet cherry tomatoes, cut in halves

½ cup ricotta salata, grated

2 Buffalo mozzarella ball

½ cup fresh basil leaves

Salt & pepper


Preheat the oven to 200°C.

Cook pasta as per packet directions.

Heat oil in a large pan on medium heat. Add garlic, chilli, oregano and eggplant. Fry for 5 minutes or until eggplants are golden. Add half of the basil to the pan and cook for 2 minutes. Next, add the tomatoes to the pan. Add a ladle or two of pasta water to the pan. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper and add remaining basil. Strain pasta and add to the pan.

Place half of the pasta into a baking dish and tear one ball of mozzarella over pasta and add half the ricotta. Pour remaining pasta into the dish and top with remaining buffalo mozzarella and ricotta. Bake for 10 to 15 minutes or until the cheese has melted and is golden.


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