Pasta alla Norma (Sicilian Eggplant Pasta)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Sicilian pasta dish featuring roasted eggplant, fresh tomato sauce, and Ricotta Salata cheese. Satisfying and elegant, this vegetarian main showcases simple, flavorful Italian ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb rigatoni pasta
- 3 medium Italian eggplant or 2 larger globe eggplant, (cut into ¾-inch cubes, about 1½ lbs)
- ¼ cup + 2 Tbsp extra virgin olive oil, (divided)
- 1½ tsp Kosher salt, (divided)
- ¼ tsp freshly ground black pepper
- 1 large or 2 medium shallot, (finely chopped)
- 3 cloves of garlic, (finely chopped)
- 1 tsp Italian seasoning, (or dried oregano)
- ¼ tsp crushed red pepper flakes
- 1 (14 oz) canned cherry tomatoes, (can substitute with canned diced tomatoes)
- 1 (15 oz) canned tomato purée or tomato passata
- 1 cup (100g) Ricotta Salata, (freshly grated or shredded, plus more for serving)
- 15-20 fresh basil leaves, (about ½ cup)
- High quality extra virgin olive oil, (for serving)
At a glance
PER SERVING · TIME 60M
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
- 45m
- Sodium
- 812mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 695mg
- Calcium
- 99mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 812MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.