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Pasta Alla Norma (Sicilian Pasta With Eggplant, Tomatoes, and Ricotta Salata) Recipe
SERIOUS EATS11Ingredients
50Minutes
720Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 Tbsp. extra virgin olive oil (plus more for serving)
- 3/4 lb. Japanese eggplants (or small Italian, 2 to 3 small eggplants, trimmed, split in half lengthwise, and cut into 3/8th-inch half moons, see note)
- kosher salt
- 3 cloves garlic (minced, about 1 tablespoon)
- 1 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 2 Tbsp. tomato paste
- 28 oz. whole peeled tomatoes (crushed by hand into 1/2-inch chunks)
- 1 lb. pasta (dry ridged, tubular, such as rigatoni or penne rigate)
- basil leaves (Handful fresh small, or roughly torn large leaves)
- 2 oz. ricotta salata (aged, finely grated, see note)
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium550mg23% |
| Potassium1140mg33% |
| Protein22g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate107g36% |
| Dietary Fiber10g40% |
| Sugars6g |
| Vitamin A35% |
| Vitamin C35% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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