Pasta alla Norma
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Sicilian pasta dish built around fried eggplant in a light tomato sauce, finished with fresh basil and pecorino cheese. The eggplant is soft and savory, the sauce bright and tangy. A satisfying vegetarian main that needs nothing else.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant (cut into 1-inch cubes)
- 3 tablespoons olive oil (divided)
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- 14.5 ounces diced tomatoes (1 can)
- 1 cup tomato passata (or tomato puree)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 pound pasta (rigatoni, penne, or spaghetti)
- 1 cup Pecorino Romano (grated, or Parmesan cheese)
- fresh basil leaves (torn (for garnish))
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1345mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 599mg
- Calcium
- 699mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1345MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.