Pasta alla Norma
A classic Sicilian pasta dish with rich tomato sauce, tender eggplant, and creamy ricotta salata.
15 min
Prep
25 min
Cook
4
Serves
510
Calories
Macros · per serving
18g protein
80g carbs
16g fat
Ingredients
For 4 servings
- 2 eggplant
- 4 tablespoons olive oil
- 2 cloves garlic
- 28 ounces canned tomatoes
- 1 teaspoon dried oregano
- salt — to taste
- black pepper — to taste
- 10 basil leaves
- 100 grams ricotta salata
- 400 grams pasta
- 1/4 teaspoon red pepper flakes
Instructions
- 1
Cut the eggplants into small cubes and season with salt; let them sit for 10 minutes to draw out moisture.
- 2
Rinse and pat dry the eggplant with paper towels.
- 3
In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté the eggplant until golden brown. Set aside.
- 4
Add the remaining 2 tablespoons of olive oil to the skillet. Sauté the minced garlic until fragrant, about 1 minute.
- 5
Add the canned tomatoes, oregano, red pepper flakes, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.
- 6
Meanwhile, cook the pasta according to package instructions until al dente. Reserve some pasta water and drain the pasta.
- 7
Add the eggplant back to the tomato sauce and stir to combine. If needed, use reserved pasta water to adjust the sauce consistency.
- 8
Toss the pasta with the sauce in the skillet until well coated.
- 9
Serve topped with crumbled ricotta salata and fresh basil leaves.
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