Pasta alla Norma Recipe

Recipesfull introduces to you: Popular Recipes. (Pasta alla Norma Recipe). This is an original recipe given to me from Sicilian relatives. Pasta is tossed with a simple tomato sauce, then topped with fried eggplant, ricotta salata, and hot peppers. The cut of pasta is not too important, it is good even with spaghetti.

Brief

Prep 10 mins

Cook: 27 mins

Additional: 30 mins

Total: 1hr7 mins

Servings: 4

Yield: 4 servings

Pasta alla Norma Recipe

Ingredients

1 eggplant

sliced into 1-inch rounds

2 tablespoons rock salt

1 (14.25 ounce) can tomato puree

1 teaspoon rock salt

1 clove garlic

lightly smashed

5 large basil leaves

2 tablespoons olive oil

1 (8 ounce) package penne pasta

3 ½ tablespoons ricotta salata

1 tablespoon diced fresh cayenne pepper

or to taste

Main Dish

Directions

Step 1

Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.

Step 2

Combine tomato puree 1 teaspoon rock salt garlic and basil in a saucepan over medium-low heat. Simmer stirring occasionally until sauce flavors combine 5 to 10 minutes.

Step 3

Meanwhile heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown 5 to 10 minutes. Drain on paper towels.

Step 4

Bring a large pot of lightly salted water to a boil; add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.

Nutritional Information

Pasta alla Norma Recipe

Servings Per Recipe:4

Calories: 355.5

% Daily Value *

Protein: 11.8g 24%

Carbohydrates: 58.4g 19%

Dietary Fiber: 8.5g 34%

Sugars: 10.4g

Fat: 10.3g 16%

Saturated Fat: 2.5g 13%

Cholesterol: 7.4mg 3%

Vitamin A Iu: 655IU 13%

Niacin Equivalents: 6.5mg 50%

Vitamin B6: 0.4mg 23%

Vitamin C: 16.3mg 27%

Folate: 45.2mcg 11%

Calcium: 88.8mg 9%

Iron: 3.9mg 22%

Magnesium: 71.6mg 26%

Potassium: 880.9mg 25%

Sodium: 4571.7mg 183%

Thiamin: 0.2mg 16%

Calories From Fat: 92.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.