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Pasta Norma
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
1
Salt and drain eggplant 30 min; fry in oil until golden.
2
Sauté garlic; add tomatoes; simmer 20 min.
3
Cook pasta; toss with sauce and eggplant.
4
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
Reviews
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