0 from 6 votes
Pasta Alla Norma
Pasta all Norma is Sicily's staple pasta dish of eggplants and tomatoes topped with ricotta salata.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 2 people
Calories: 1393 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 eggplants chopped into even chunks
- 1 tablespoon salt
- ½ cup olive oil (to fry the eggplant)
- ¼ cup olive oil
- 4 cloves garlic thinly sliced
- 400 g tomatoes freshly chopped
- 1 tablespoon basil freshly chopped
- ¼ cup ricotta cheese (ricotta salata is preferred )
- 250 g pasta cooked spaghetti or penne
Instructions
- Sprinkle the salt over the eggplant, place in a colander over a sink or bowl. Leave for approx. 1 hour. Drain the excess liquid, rinse the eggplant and pat dry. Set aside.
- Heat ½ cup olive oil over medium heat. Fry the eggplant in batches until browned. Drain on paper towels.
- Add ¼ cup olive oil to the same pan. Add the garlic and allow to fry a little. Add the tomatoes and season with salt and pepper. Allow the tomato mixture to cook for 10-15 mins ensuring to stir continuously.
- Finally add the cooked eggplant to the tomatoes, stir and cook for a further 2 mins.
- Toss the pasta through the eggplant mixture. Garnish with basil and top with grated ricotta salata cheese.
Cup of Yum
Notes
- If you can't find ricotta salata use grated Pecorino Romano cheese instead.
Nutrition Information
Calories
1393kcal
(70%)
Carbohydrates
131g
(44%)
Protein
26g
(52%)
Fat
88g
(135%)
Saturated Fat
14g
(70%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 1393
% Daily Value*
| Calories | 1393kcal | 70% |
| Carbohydrates | 131g | 44% |
| Protein | 26g | 52% |
| Fat | 88g | 135% |
| Saturated Fat | 14g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.