Pasta alla Norma (Eggplant pasta)
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RecipeTin Eats · by Nagi★ 5.0 (76)

Pasta alla Norma (Eggplant pasta)

NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 35%
CARBS 79G62% OF CAL
14G FIBER45G OTHER19G TOTAL SUGAR
FAT 11G19% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional Sicilian pasta dish of roasted eggplant with tomato sauce, garlic, and fresh basil. A lighter, vegetarian-friendly Italian main course.

mainitalianpastavegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp each salt and pepper
  • 2 garlic cloves (, finely minced)
  • 1/2 small onion (, very finely chopped (or 2 eschallots))
  • 1/4 cup dry white wine (, anything not too sweet or woody (Note 1))
  • 700g / 24 oz tomato passata ((aka tomato puree, Note 2))
  • 1/4 cup water
  • 1 tsp dried Italian herbs (or oregano)
  • 1/2 tsp red pepper flakes (, optional (for a hint of heat))
  • 300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))
  • 1/2 cup basil leaves (, roughly chopped (Note 3))
  • Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))
PREP
10M
SODIUM
936MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.