Pasta alla Norma
This authentic Pasta alla Norma recipe is a classic, Sicilian dish that is full of rich flavors.
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Servings: 6 servings
Ingredients
- 1 pound pasta short rigatoni, paccheri, or other tube shape pasta
- 1 ½ pounds eggplant about 2 medium, diced into ½-inch cubes
- ¼ cup extra virgin olive oil plus 1 tablespoon
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon red pepper flakes divided
- ¼ teaspoon ground black pepper
- 1 yellow onion diced
- 2 cloves garlic minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- ½ cup grated ricotta salata or parmesan cheese
- ½ cup fresh basil roughly chopped
Instructions
- Preheat oven to 425 degrees F.
- On a rimmed baking sheet combine eggplant, ¼ cup olive oil and half the oregano, salt, red pepper flakes, and pepper. Toss to combine. Bake eggplant for 20 minutes, to.
- Cook pasta according to the package directions, strain, and set aside.
- Meanwhile, in a skillet over medium-high heat, add 1 tablespoon of olive oil. When heated, add the diced onion and sauté for 5 minutes.
- Add the garlic, the remaining oregano, salt, pepper, red pepper flakes, and tomato paste to the skillet. Cook for 1 minute, stirring continuously.
- Then add the canned tomatoes and stir to combine. Bring to a low boil, then reduce to a simmer. Allow to simmer for 10 minutes, stirring occasionally until the sauce has thickend and is jam-like.
- Add the eggplant to the tomato sauce and stir to combine.
- Add the pasta to the sauce. Stir to combine and top with grated cheese and basil.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 481kcal | Carbohydrates: 77g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 567mg | Potassium: 931mg | Fiber: 9g | Sugar: 13g | Vitamin A: 625IU | Vitamin C: 18mg | Calcium: 163mg | Iron: 3mg