Pasta alla Norma Recipe

Name: Pasta alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. olive oil; 1 large onion; 4 clove garlic; 1 1/4 lb. eggplant; 1/2 tsp. kosher salt; 1 can fire-roasted diced tomatoes; 1 tbsp. tomato paste; 1 lb. garganelli or whole-wheat penne; 1/2 c. chopped basil; ricotta cheese; crushed red pepper flakes

Servings: persons

3 tbsp. olive oil
1 large onion
4 clove garlic
1 1/4 lb. eggplant
1/2 tsp. kosher salt
1 can fire-roasted diced tomatoes
1 tbsp. tomato paste
1 lb. garganelli or whole-wheat penne
1/2 c. chopped basil
ricotta cheese
crushed red pepper flakes

1
Bring a large pot of lightly salted water to boil for pasta.
2
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat.
3
Add onion and garlic; saute 3 minutes.
4
Add eggplant and kosher salt.
5
Saute over high heat 5 minutes longer, or until eggplant is lightly browned.
6
Add tomatoes and tomato paste; cover and cook 3 minutes longer, until eggplant is tender.
7
Add the pasta to boiling water and cook as package directs, about 8 minutes.
8
Drain pasta; return to pot.
9
Add eggplant sauce and chopped basil.
10
Top servings with dollops of ricotta cheese and a sprinkling of crushed red pepper flakes.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tbsp. olive oil, 1 large onion, 4 clove garlic, 1 1/4 lb. eggplant, and more.

Yes, Pasta alla Norma falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta alla Norma

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