Pasta Alla Norma
Sicilian pasta with fried eggplant, tomato, basil, and ricotta salata.
- prep 20 min
- cook 25 min
- total 45 min
- serves 4
- intermediate
- vegetarian
- Italy
Ingredients
- 400 g rigatoni
- 2 eggplant
- 400 ml tomato passata
- 80 g ricotta salata
- 10 leaves basil
- 2 cloves garlic
Steps
- Cube the eggplant, salt and drain 20 minutes.
- Fry the eggplant until golden.
- Simmer the passata with garlic 15 minutes.
- Cook the pasta until al dente.
- Toss with the sauce and eggplant.
- Top with grated ricotta salata and basil.
≈ 490 kcal · 16 g protein · 72 g carbs · 14 g fat — per serving, estimate