Pasta Norma
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Prep time20 min
Cook time30 min
Total time50 min
DifficultyMedium
Servings4
A Sicilian classic featuring sautéed eggplant, a rich tomato sauce, fresh basil, and rigatoni. Serve with grated Parmesan cheese or, traditionally, with ricotta salata.
Ingredients
Amounts for 4 servings
- 3 pcseggplant
- 1 pcsonion
- 3 slicegarlic
- 15 gbasil
- 400 grigatoni (pasta)
- 70 gtomato paste
- 800 gdiced tomatoes
- 1 tbspolive oil
- 1 tspsalt
- 1 tspblack pepper
- 2 tbspitalian seasoning
- 100 gparmesan cheese
Instructions
- 1Slice the eggplants into slices about 1.5 cm thick. Sprinkle generously with salt and let them drain for 30 minutes on paper towels or in a colander. Then rinse them and pat them dry thoroughly.
- 2Heat olive oil in a large skillet over medium heat. Fry the eggplant in batches until golden brown on both sides. Drain on paper towels. Set aside.
- 3Chop the onion and mince the garlic.
- 4If necessary, add a little more oil to the pan and sauté the onion and garlic until they are translucent.
- 5Add the tomato paste and cook for 1 minute. Then add the diced tomatoes, Italian herbs, salt, and pepper. Let it simmer gently for 10–15 minutes.
- 6Meanwhile, cook the rigatoni in plenty of salted water according to the package directions until al dente. Drain and reserve one cup of the cooking water.
- 7Chop or tear half of the basil and add it to the sauce. Then add the sautéed eggplant and mix gently.
- 8Add the cooked pasta to the sauce and mix well. If desired, add a little of the pasta water to make the sauce creamier.
- 9Serve the pasta on plates, garnished with the remaining basil and grated Parmesan cheese or ricotta salata as an alternative.
Nutrition
Per serving
- Calories655
- Protein29.6 g
- Carbohydrates97.1 g
- Fat13 g
- Fibre16.3 g
Estimated from the ingredients — not published by the source.
pasta
Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.
