Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 744kcal 37%
Fat 32g 49%
Saturated Fat 6g 30%
Carbohydrates 97g 32%
Fiber 10g 40%
Sugar 10g 20%
Protein 20g 40%
Cholesterol 10mg 3%
Sodium 450mg 18%

Percent Daily Values are based on a 2,000 calorie diet.

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Pasta Alla Norma (Sicilian Pasta With Eggplant, Tomatoes, and Ricotta Salata) Recipe

Name: Pasta Alla Norma (Sicilian Pasta With Eggplant, Tomatoes, and Ricotta Salata) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 tablespoons extra-virgin olive oil, plus more for serving; 3/4 pounds small Italian or Japanese eggplants (2 to 3 small eggplants), trimmed, split in half lengthwise, and cut into 3/8th-inch half moons (see note); Kosher salt; 3 medium cloves garlic, minced (about 1 tablespoon); 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 2 tablespoons tomato paste; 1 (28-ounce) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks; 1 pound dry ridged, tubular pasta such as rigatoni or penne rigate; Handful fresh small basil leaves, or roughly torn large leaves; 2 ounces aged ricotta salata, finely grated (see note)

Cook 40m

Total 40m

This Pasta Alla Norma is a classic Sicilian dish with eggplant, tomatoes, and ricotta salata. The eggplant is cooked until golden, then combined with a flavorful tomato sauce and served over pasta. Topped with fresh basil and grated ricotta salata, it's a delicious and satisfying meal.