Pasta alla Norma with pesto crumbs
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Pasta alla Norma with pesto crumbs
We’re roasting the aubergine rather than frying it in this Sicilian pasta dish, meaning less oil and fewer pans on the hob
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
461Kcal
Fat
12gr
Saturates
3gr
Carbs
70gr
Sugars
8gr
Fibre
6gr
Protein
14gr
Salt
0.3gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 1 large aubergine, cut into small chunks
- 3 tbsp olive oil, plus extra to drizzle
- 3 garlic cloves
- 1 onion, diced
- 1 x 400g tin chopped tomatoes
- 1 tsp sugar
- 1 tbsp balsamic vinegar
- 300g short pasta (we used mezzi rigatoni)
For the pesto crumbs
- 50g dried white breadcrumbs (we used panko)
- ½ x 30g pack basil, leaves picked
- 30g parmigiano reggiano or vegetarian alternative, grated
- zest of 1 lemon
