Sicilian Style Eggplant Pasta

with Pine Nuts
This easy pasta dish takes inspiration from the Sicilian classic, Pasta alla Norma!
695 Reviews
Cals 856 · Prot 37 · Carbs 128 · Fat 15
Vegetarian
Family Friendly
Try Hello Chef Now
35 min
Sicilian Style Eggplant Pasta with Pine Nuts
This easy pasta dish takes inspiration from the Sicilian classic, Pasta alla Norma!
695 Reviews
Cals 856 · Prot 37 · Carbs 128 · Fat 15
Vegetarian
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pasta and sauce
Eggplant
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Shallots
1 Piece
Garlic cloves
2 Piece
Sun dried tomatoes
60 Grams
Dried oregano
2 Grams
Chopped tomatoes
400 Grams
Tomato paste
30 Grams
Water
100 ML
French onion stock cube 15*
1 Piece
Red vinegar
15 ML
Honey
15 Grams
Fusilli pasta 10*
250 Grams
Black pepper
0.5 Tsp
To serve
Pine nuts 2*
20 Grams
Fresh basil
15 Grams
Grana padano 4*5*
60 Grams
Chilli flakes
2 Grams

Allergens

*15 Celery, *10 Wheat, *2 Tree Nuts, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3582 / 856
Fats (g) 14.7
of which saturated (g) 7.1
Carbohydrates (g) 128
of which sugars (g) 29.4
Fibers (g) 19.6
Proteins (g) 36.9
Salt (g) 2.1
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Fry eggplant

1 Fry eggplant

Chop the eggplant into cubes. Heat a large saucepan over a medium heat with a drizzle of olive oil. Once hot, add the eggplant with a pinch of salt and cook for 10 min until golden brown.
Tip! Sprinkle the eggplant cubes with salt and allow them to rest for 20 min in a colander before frying - this will remove excess moisture!
Prep

2 Prep

Meanwhile, peel and finely slice the shallots. Peel and mince the garlic. Roughly chop the sun dried tomatoes.
Simmer

3 Simmer

Add another drizzle of olive oil to the eggplant pan along with the shallots. Fry for 3 min. After 3 min, add the garlic, oregano, chopped tomatoes, tomato paste, measured water, stock cube, red vinegar and honey. Simmer for 15 min.
Boil pasta

4 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
Finish

5 Finish

Meanwhile, toast the pine nuts in a hot dry pan until golden brown, set aside. Finely chop the basil leaves. Add the sun-dried tomatoes, half of the basil leaves and Grana padano (reserve the rest for garnish!) to the tomato sauce. Season with salt and pepper.
Serve

6 Serve

Stir the drained pasta into the tomato sauce with a splash of pasta water. Divide amongst bowls. Tear over the reserved basil leaves and garnish with a pinch of chilli flakes (spicy!), the pine nuts and any remaining Grana padano.
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