Mediterranean No Waste Pasta a la Norma

Italian 'Chicken' Pasta with Aubergine

4 servings
30 MIN
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2 x 160g Garden Gourmet Sensational Mediterranean Seasoned Fillet Pieces
1 aubergine
2tbsp olive oil for frying
2 garlic cloves
400g can chopped tomatoes
1tsp sugar
400g whole wheat spaghetti
2 tbsp capers
2 tsp dried oregano
1 bunch fresh basil
salt and freshly ground black pepper
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Italian 'Chicken' Pasta with Aubergine

This dish is also known as Spaghetti alla Norma and is based on a classic recipe from the eastern coast of Sicily... We love the rich tomato sauce with olive oil, garlic and capers and mixed with sautéed aubergines. We hope you're transported to Sicily with every bite!



Cut the aubergine into cubes and fry in olive oil until turning brown. Add the garlic, fry for a further minute before adding the chopped tomatoes, oregano, sugar and capers. Bring to the boil and let it simmer for about 10 minutes, until you have a thick sauce. Season to taste.


Cook the pasta according to the instructions.


Fry the Mediterranean pieces until golden brown according to the pack instructions. Drain the pasta water, but collect a cupful for use later.


Spoon the sauce with the Mediterranean pieces onto the pasta, finishing with the basil. Add a little vegan grated cheese if you have it!

Nutritional Information
Typical values

Per Serving

91 grams
541.7 Kilocalories
12.8 grams
23.6 grams