Pasta alla Norma (Eggplant Pasta)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta alla Norma is a classic Sicilian vegetarian pasta featuring roasted eggplant, fresh tomatoes, basil, and ricotta. The sweet eggplant and bright acidity of tomato create a satisfying, flavorful main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 28- ounce can whole peeled San Marzano tomatoes with purée
- ¼ cup extra-virgin olive oil
- 4 garlic cloves (, peeled and smashed)
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 sprigs fresh basil
- 2 ½ pounds globe eggplant
- kosher salt
- extra-virgin olive oil
- 1 pound rigatoni
- ¼ teaspoon kosher salt
- ½ cup torn basil leaves (, plus more for serving)
- 2 cups easy homemade marinara sauce (, or you can use jarred)
- Ricotta salata (, (or pecorino or cotija if you can’t find it))
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 2127mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1244mg
- Calcium
- 144mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2127MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.