Pasta alla Norma


Makes 4
Allergens: dairy, gluten


3 tbsp U:ME vegetable and olive oil blend
2 small or 1 large aubergine
2 tbsp table salt
1 onion, finely diced
3 cloves garlic, crushed
1 tbsp chilli flakes
2 tins of tomatoes
1 tbsp tomato puree
1 tbsp sugar
300g rigatoni pasta
1 small handful of basil
Salt and pepper
75g parmesan




  • Dice the aubergine into pieces about 1 cm wide. Place into a colander or sieve and scatter liberally with salt. Place aside and allow the salt to draw out the moisture from the aubergine. 

  • Heat up 1 tbsp U:ME vegetable and olive oil blend and add the onion, cook on a low heat for around 15 minutes until the onion has almost fallen apart and caramelized. Add the garlic and cook for a further minute before adding the chilli flakes, tins of tomatoes, tomato puree and sugar. Bring to the boil and turn down to a simmer. Cook for 20 minutes.

  • Rinse the aubergine to remove any salt and then pat dry with a kitchen towel. Heat the remaining U:ME vegetable and olive oil blend until it’s shimmering and fry the aubergine until it's browned and beginning to crisp up. Remove from the oil and add to the tomato sauce.

  • Cook the pasta according to packet instructions, stir through the sauce and serve. Scatter over some basil leaves, a liberal amount of shaved parmesan and a generous grating of black pepper.