Pasta alla Norma
Sicilian pasta with fried eggplant, tomato and torn basil, finished with salted ricotta.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Per serving
609 kcal
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Instructions
Step 1: Fry the cubed eggplant in the olive oil until deep golden, then drain it.
Step 2: Fry the sliced garlic briefly, add the tinned tomatoes and salt and simmer to a sauce.
Step 3: Cook the penne in the salted water until al dente.
Step 4: Toss the pasta with the sauce and most of the eggplant, then top with the remaining eggplant, crumbled ricotta, torn fresh basil and black pepper.
Ingredients
Quantities update automatically for 4 servings.
- 400 gPenne
- 2 wholeEggplant — cubed
- 400 gTinned tomatoes
- 3 clovesGarlic — sliced
- 60 mlOlive oil
- 20 gFresh basil — torn
- 100 gRicotta — crumbled
- 1 ¼ tspSalt
- ½ tspBlack pepper
- 2 ½ litreWater
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 609 kcal
- Protein
- 18.5 g
- Carbohydrates
- 89.9 g
- Fat
- 20.3 g
- Saturated fat
- 4.5 g
- Fibre
- 9.2 g
- Sugar
- 10.7 g
- Sodium
- 641 mg
These figures are estimates for general information only and are not medical or dietary advice.