Pasta alla Norma: An Easy, Indulgent Twist on Tradition
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling and sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 400 grams pasta
- 2 eggplants
- 2 cloves garlic
- 1 can crushed tomatoes
- 100 grams ricotta
- 50 grams grated Parmesan
- 2 tablespoons olive oil
- Salt to taste
- Fresh basil for garnish
Instructions
- Boil a pot of salted water and cook the pasta according to package instructions.
- While the pasta cooks, dice the eggplants and salt them to draw out moisture.
- In a skillet, heat olive oil and sauté minced garlic until fragrant.
- Add the eggplants and cook until browned.
- Stir in the crushed tomatoes and simmer for 10 minutes.
- Drain the pasta and combine it with the sauce.
- Serve topped with ricotta, Parmesan, and fresh basil.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- This dish pairs well with a light Italian red wine.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 7 grams
- Sodium: 250 milligrams
- Fat: 25 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 6 grams
- Protein: 15 grams
- Cholesterol: 30 milligrams