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When I was a teenager my mum and I had a tradition of going out to the city on a sunday for lunch. We often went to a pasta place and I had a couple of favourites – fusilli with pesto and rigatoni norma. I have, over the years, recreated this delicious dish and now my kids (and many others I have made this for) love it too! It is full of vegies and a great sauce to cook on the weekend. I make a big batch and then make half of it into a chicken casserole. One lot of effort and 2 delicious meals! If your kids wont eat chunky vegies, simply blend the sauce – and smile inwardly as you watch them eat it by the truckload!



1 large eggplant

2 zucchinis

1 red capsicum (or yellow)

1 red onion

2 tins tomatoes (or passata)

couple of spoons tomato paste

Salt and pepper

olive oil

lots of fresh garlic and herbs (parsley, oregano both ideal)

(note if you don’t have the herbs, tomatoes and garlic you can skip all this and add a jar of good quality pasta sauce)


finely dice the onion and crush the garlic and cook until soft in olive oil

Whilst this is cooking cut the eggplant, capsicum and zucchninis into small cubes

Add to the onions and stir until the vegies start to soften – you may need to add some more oil

Add the tomato paste and coat the veggies

Add the tomatoes and herbs and simmer until thickened and all vegies cooked

Serve with pasta – I often make homemade pasta with the kids if it is the weekend but also delish with some rigatoni or farfalle

Great with a dollop of good quality ricotta on top and some parmesan!




One lot of norma sauce (as above)

500g chicken tenderloins or breast cut into thin strips

Some flour



Put some flour in a bag and add chicken and shake to coat slightly in flour

Heat an ovenproof dish on the stove with some olive oil

Add chicken and stir until slightly browned on each side

Add the norma sauce

Cook in 180C oven for about 30-40 mins until chicken cooked

Serve with cous cous.