Pasta Alla Norma Recipe

Name: Pasta Alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup extra virgin olive oil; 4 garlic cloves, very thinly sliced; 2 medium eggplants, cut into 1/2 inch cubes; 1 (28 ounce) can whole tomatoes, drained diced (San Marzano style); 1 cup cherry tomatoes, halved; salt, to taste; 1 lb pasta (caserecci or campanelle); 1 cup basil leaves, torn; ½ teaspoon crushed red pepper flakes; 4 ounces grana padano or 4 ounces ricotta salata, grated

Servings: persons

⅓ cup extra virgin olive oil
4 garlic cloves, very thinly sliced
2 medium eggplants, cut into 1/2 inch cubes
1 (28 ounce) can whole tomatoes, drained diced (San Marzano style)
1 cup cherry tomatoes, halved
salt, to taste
1 lb pasta (caserecci or campanelle)
1 cup basil leaves, torn
½ teaspoon crushed red pepper flakes
4 ounces grana padano or 4 ounces ricotta salata, grated

1
Bring a large pot of salted water to a boil.
2
Meanwhile, add the olive oil to a large saute pan set over medium heat.
3
When the oil is hot, add the garlic and cook, stirring constantly until the garlic is toasted (2 minutes).
4
Add the eggplant and cook, stirring occasionally until almost tender (10 minutes).
5
Add tomatoes, season with salt and cook until the tomatoes just begin to break down (8 minutes).
6
When you add the tomatoes to the eggplant mixture, add pasta to the boiling water and cook until just al dente (7 minutes).
7
Drain pasta and transfer to the tomato sauce.
8
Add half of the basil and all of the red pepper flakes and stir well.
9
Simmer mixture about 3 minutes.
10
Transfer to a platter and serve with remaining basil and garnish with Grana Padano.

835

kcal

Calories

Fat

125

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 10 ingredients. The key ingredients include: ⅓ cup extra virgin olive oil, 4 garlic cloves, very thinly sliced, 2 medium eggplants, cut into 1/2 inch cubes, 1 (28 ounce) can whole tomatoes, drained diced (San Marzano style), 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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