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Pasta alla Norma: An Easy, Indulgent Twist on Tradition

Pasta alla Norma

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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

  1. Boil a pot of salted water and cook the pasta according to package instructions.
  2. While the pasta cooks, dice the eggplants and salt them to draw out moisture.
  3. In a skillet, heat olive oil and sauté minced garlic until fragrant.
  4. Add the eggplants and cook until browned.
  5. Stir in the crushed tomatoes and simmer for 10 minutes.
  6. Drain the pasta and combine it with the sauce.
  7. 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