Pasta in the Norma Style
A delicious Italian dish featuring sautéed eggplant, fresh garlic, and rich tomato sauce, perfect for a comforting meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 medium eggplant, diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- 1 teaspoon red pepper flakes (optional)
- 12 oz pasta (preferably rigatoni or spaghetti)
- Fresh basil leaves, for garnish
- Grated ricotta salata cheese, for serving
Instructions
- Dice the eggplant into small cubes and set aside.
- Heat olive oil in a large skillet, add diced eggplant, and cook until golden brown and tender, about 5-7 minutes.
- Add minced garlic and cook for another minute, stirring frequently.
- Pour in crushed tomatoes, season with salt and pepper, add red pepper flakes if desired, and let the mixture simmer for about 15-20 minutes.
- Cook pasta in salted boiling water until al dente according to package instructions.
- Drain the pasta and add it to the skillet with the sauce, tossing gently to combine.
- Serve hot, garnished with fresh basil leaves and grated ricotta salata cheese.
Notes
For added flavor, consider using fresh herbs like oregano or parsley. You can adjust spice levels by modifying the amount of red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://maymentora.com/pasta-alla-norma-style/