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: 699.8; total 2799.4
Protein: 20.4 g; total 81.4 g
Carbs: 101.1 g; total 404.5 g
Fat: 26.1 g; total 104.3 g

Estimated · based on 6 of 9 ingredients

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
- eggplant2
- olive oil6 tbsp
- saltto 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
- eggplant2
- garlic3
- passata700 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
- penne400 g
Cook the pasta — Cook the penne in salted boiling water for 11 minutes until al dente, then drain.
4
- fresh basilto taste
- ricotta100 g
Toss with sauce and ricotta — Toss the pasta through the sauce, fold in torn basil and spoon over crumbled ricotta to serve.

I made this

No photos yet — be the first to share yours.

Ratings & reviews

Write a review

No ratings yet — be the first to cook it.