Italian
Sicilian Pasta alla Norma
Silky tomato sauce, roasted eggplant, ricotta salata — the classic Sicilian pasta done right.
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Calories
620
Directions
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- 1Step 1
to taste Salt 1 large eggplant and drain 15 min. Pat dry.
- 2Step 2
Sauté 1 large eggplant in olive ¼ cup oil until deep golden, 8–10 min. Set aside.
- 3Step 3
In the same pan, cook 3 cloves garlic 30s. Add tomatoes and chili. Simmer 15 min.
- 4Step 4
Cook pasta until al dente. Reserve ½ cup pasta water.
- 5Step 5
Toss pasta with sauce, 1 large eggplant, torn basil, and a splash of pasta water. Top with ricotta ½ cup salata.
Nutrition per serving
Calories
620
Total fat
22g
Protein
18g
Carbs
88g
Storage
Up to 3 days refrigerated.
Freezer
Freeze sauce only up to 2 months.
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