Pasta a la Norma is a simple one pot pasta dish made with sauteed eggplant, tomatoes and fresh ricotta cheese. This classic Sicilian dish is quick, easy and delicious. If you are a fan of eggplant, you will love this recipe.
Pasta, One Pot Meal, Vegetarian
Author: The Blue Jean Chef, Meredith Laurence
1eggplantsliced (1-inch slices)
¼teaspoonhot red pepper flakes
28 ounce canned tomatoes or 3 cups chopped, fresh tomatoes
½cupcrumbled ricotta salata cheese or grated Parmesan cheese
¼cupchopped fresh parsley or basil
Prepare the eggplant by generously salting both sides of the eggplant slices and laying them flat between sheets of paper towel. Let the eggplant sit like this for 30 minutes.
Meanwhile, add the olive oil, garlic and hot red pepper flakes to a deep sauté pan or Dutch oven, and then heat the pan over medium heat. Cook gently until the garlic is fragrant. When the garlic is just starting to brown around the edges, add the tomatoes and salt, and bring to a simmer. Simmer for 20 to 30 minutes.
Brush any remaining salt off the eggplant slices and brush both sides of the eggplant with oil. Cook the eggplant until tender, either by grilling or by baking in a 350ºF oven for about 20 minutes. Once tender, cut the eggplant into large chunks and add to the tomato sauce.
Heat a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta and toss with the sauce. Serve with crumbled ricotta salata (a dense, dry ricotta cheese) or grated Parmesan cheese, and chopped fresh parsley or basil.
Pasta à la Norma
Amount Per Serving
Calories 120Calories from Fat 54
% Daily Value*
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Vitamin A 629IU13%
Vitamin C 17mg21%
* Percent Daily Values are based on a 2000 calorie diet.