Pasta alla Norma
A classic Sicilian pasta dish featuring tender eggplant, rich tomato sauce, fresh basil, and salty ricotta salata. Perfect for a flavorful vegetarian meal that's both quick and comforting.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Dish
Cuisine Italian
Servings 4 people
Calories 480 kcal
Salt the cubed eggplant and let sit in a colander for 20 minutes. Rinse and pat dry.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden and soft. Set aside on paper towels.
In another pan, heat remaining 2 tbsp olive oil. Sauté the onion until soft, then add garlic and red pepper flakes. Cook for 1 minute.
Add crushed tomatoes, salt, and pepper. Simmer for 15–20 minutes until thickened.
Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
Add fried eggplant to tomato sauce and mix gently. Toss pasta and reserved water into the sauce.
Stir in fresh basil and serve topped with ricotta salata.
Serving: 1 people Calories: 480 kcal Carbohydrates: 65 g Protein: 14 g Fat: 18 g Saturated Fat: 4 g Sodium: 550 mg Fiber: 8 g Sugar: 8 g
Keyword Budget-Friendly Recipes, Easy Weeknight Dinners, Healthy Comfort Food, High Protein Meals, Meal Planning Chicken, Quick Family Meals