Eggplant Pasta alla Norma
Sicily's favorite pasta: soft fried eggplant in a simple tomato and basil sauce with grated cheese.
- Cuisine
- Italian · Sicily
- Time
- 40 min total (25 min hands-on)
- Serves
- 4
- Kids
- Kid-friendly
Ingredients
For 4 servings.
- 2 eggplants, cut into cubes
- 5 tbsp olive oil
- 3 cloves garlic, sliced
- 1 (28 oz) can crushed tomatoes
- 12 oz short pasta
- 1/2 cup basil leaves
- 1/2 cup ricotta
- 1/4 cup grated pecorino
- 1 tsp salt
Method
- Toss the eggplant with half the salt and 4 tbsp of the oil and roast at 425°F for 20–25 minutes, turning once, until golden and soft.
- Meanwhile, warm the rest of the oil and cook the garlic gently for a minute. Add the tomatoes and the rest of the salt and simmer for 15 minutes.
- Cook the pasta in boiling salted water, drain and toss with the sauce, the eggplant and most of the basil.
- Serve topped with spoonfuls of ricotta, the pecorino and the rest of the basil.
Diets and allergens
Fits: Vegetarian
Free from: Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Gluten, Milk, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 662 kcal
- Protein
- 21.9 g
- Carbohydrates
- 93.2 g
- Fat
- 24.6 g
- Fiber
- 13.3 g
- Sodium
- 953 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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