Pasta Alla Norma with Buffalo Mozzarella
Pasta Alla Norma with Buffalo Mozzarella
A flavourful pasta dish featuring rigatoni with a rich tomato sauce, roasted eggplant, and creamy buffalo mozzarella.
Serves 4
Ingredients
500g dried rigatoni
400g tin peeled tomatoes
6 cloves garlic
1 brown onion
1 chili
1 eggplant
1 buffalo mozzarella
Fresh basil
Extra virgin olive oil
Salt
Black pepper
Method
1. Mince the garlic and dice the onion and chili, season and cook until soft with plenty of olive oil
2. Add the tomato, break up with a wooden spoon and simmer for 20 mins
3. Preheat the oven to 220C, dice the eggplant in roughly 2cm cubes, toss with a generous amount of olive oil, season and roast for around 40 mins or until soft and deeply golden, stirring halfway.
4. Boil the pasta according to the package until al dente
5. Stir the eggplant through the sauce, then the pasta with a couple tablespoons of the pasta water
6. To serve, top the pasta with torn mozzarella, basil, a drizzle of olive oil, flaky salt and freshly ground black pepper
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