Pasta Alla Norma
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Sicilian pasta with roasted eggplant, fresh tomatoes, ricotta, and basil in a light olive oil sauce. Simple, vegetarian, and perfect for sharing with friends or family.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3.5 lb tomatoes (, ripe, (1.5 kg) )
- 1 lb purple Italian eggplant ((450g))
- ½ cup ricotta cheese (, salted, (100g))
- 3 garlic cloves
- 1 bunch fresh basil leaves
- 4 tbs extra virgin olive oil (, Bertolli )
- salt (, fine, to taste)
- coarse salt
- 1 liter extra virgin olive oil (, or seed oil for frying)
- 3 ½ cups Barilla or De Cecco Rigatoni or Mezze Maniche pasta ((360g))
- 3 liters water
- 2 ¼ Tbs coarse salt ((30g))
At a glance
PER SERVING · TIME 42M
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
- 15m
- Sodium
- 3520mg
- 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
- 1398mg
- Calcium
- 164mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 3520MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.