Pasta alla Norma

Name: Pasta alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g penne; 2 eggplant; 6 tbsp olive oil; 3 garlic; 700 g passata; fresh basil to taste; 100 g ricotta; salt to taste; black pepper to taste

Prep15 minCook30 minTotal45 minDifficultyEasy

Ingredients

4 servings

Contains: Gluten, Milk

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 688.6; total 2754.4
Protein: 19.5 g; total 78 g
Carbs: 99.3 g; total 397.2 g
Fat: 25.3 g; total 101.2 g

Estimated · based on 6 of 9 ingredients

Nutrition data: USDA FoodData Central

Sicily's beloved pasta: fried eggplant folded into a rich tomato sauce with basil and salty ricotta. Sunshine on a plate.

Start cooking

Method

1
- eggplant 2
- olive oil 6 tbsp
- salt to taste
Fry the eggplant cubes — Fry the eggplant cubes in the olive oil over medium-high heat for 10 minutes until deep golden and soft. Lift out and season with salt.
2
- eggplant 2
- garlic 3
- passata 700 g
Simmer the tomato sauce — In the same pan soften the garlic for 1 minute, add the passata and simmer for 14 minutes until thick. Return the eggplant and season.
3
- penne 400 g
Cook the pasta — Cook the penne in salted boiling water for 11 minutes until al dente, then drain.
4
- fresh basil to taste
- ricotta 100 g
Toss with sauce and ricotta — Toss the pasta through the sauce, fold in torn basil and spoon over crumbled ricotta to serve.

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