Description
Pasta alla Norma is a classic Sicilian dish that offers a delightful blend of flavors, featuring perfectly cooked pasta tossed with rich tomato sauce, tender roasted eggplant, and creamy ricotta. This vegetarian-friendly recipe not only impresses at dinner parties but also makes for a comforting weeknight meal. With simple ingredients and easy steps, you can recreate this Italian masterpiece in your kitchen. Gather your loved ones around the table and enjoy a heartwarming culinary experience that will transport you straight to Sicily!
Ingredients
Scale
- 8 oz rigatoni or spaghetti
- 1 medium eggplant, cubed
- 1 can (14 oz) San Marzano tomatoes
- 1 cup whole milk ricotta cheese
- ¼ cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Sprinkle salt on cubed eggplant and let sit for 30 minutes. Rinse and pat dry.
- In a skillet, heat olive oil over medium heat. Sauté the eggplant until golden brown, about 8-10 minutes.
- In another pot, heat olive oil and sauté garlic until fragrant. Add tomatoes, salt, pepper, and red pepper flakes; simmer for 15-20 minutes.
- Cook pasta according to package instructions until al dente; reserve 1 cup pasta water before draining.
- Combine pasta with sauce and roasted eggplant in the skillet over low heat; add reserved pasta water as needed for desired consistency.
- Stir in fresh basil and dollops of ricotta just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 360
- Sugar: 6g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 25mg