Name: Pasta alla Norma
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb rigatoni; 1 large eggplant, cubed; 14 oz canned tomatoes, crushed; 3 cloves garlic, sliced; ½ cup ricotta salata, grated; ¼ cup fresh basil, torn; 4 tbsp olive oil; ½ tsp red pepper flakes; ½ tsp salt

Pasta alla Norma

A Sicilian pasta with fried eggplant, tomato sauce, basil, and ricotta salata.

Total time

50 min

Prep

20 min

Cook

30 min

Serves

Difficulty

Medium

Per serving

420 kcal

Ingredients

1 lb rigatoni
1 large eggplant, cubed
14 oz canned tomatoes, crushed
3 cloves garlic, sliced Swap
½ cup ricotta salata, grated
¼ cup fresh basil, torn Swap
4 tbsp olive oil Swap
½ tsp red pepper flakes
½ tsp salt

Equipment

large skillet

Method

Salt eggplant cubes, drain 20 min. Pat dry.
Fry eggplant in oil until golden. Drain on paper towels.
Sauté garlic and pepper flakes 1 min. Add tomatoes, simmer 15 min.
Cook rigatoni al dente. Toss with sauce, add eggplant and basil.
Serve topped with ricotta salata.

Nutrition per serving

Calories: 420
Protein: 14g
Carbs: 54g
Fat: 18g
Fiber: 6g

Protein 13%Carbs 50%Fat 37%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

italian · sicilian · pasta · eggplant · vegetarian

Ingredients

Equipment

Method

Nutrition per serving

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