Pasta Norma

Name: Pasta Norma
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g rigatoni; 2 medium eggplants, diced; 1 can crushed San Marzano tomatoes; 4 cloves garlic; ½ cup ricotta salata, grated; fresh basil to serve; olive oil for frying; salt to taste

Sicilian aubergine pasta with fried eggplant, tomatoes and ricotta salata. Salting and draining the eggplant for 30 minutes before frying draws out its bitterness and stops it soaking up excess oil.

Total time

70 min

Prep

40 min

Cook

30 min

Difficulty

medium

Cuisine

Italian

comfortpastavegetarian

Ingredients

400grigatoni

2 mediumeggplants, diced

1 cancrushed San Marzano tomatoes

4 clovesgarlic

½ cupricotta salata, grated

fresh basilto serve

olive oilfor frying

saltto taste

Instructions

Salt and drain eggplant 30 min; fry in oil until golden.

Sauté garlic; add tomatoes; simmer 20 min.

Cook pasta; toss with sauce and eggplant.

Top with ricotta salata and basil.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

220

Protein

8.3g

Fat

1.4g

Carbs

45.6g

Fiber

8.7g

Sodium

6mg

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