Servings: 4 people
If you are looking for another exciting recipe to try, then you have to give this Pasta Alla Norma a go soon! Cooked pasta topped with fried eggplant in tomato sauce, cheeses, and fresh basil. It’s a quick and easy weeknight meal that even your fussiest eaters will adore! If you cannot find ricotta Salata, you can easily replace it with a combination of feta and Parmesan.
Ingredients
3 chopped cloves of garlic
26.6 ounces (1 box) Organic chopped tomatoes
26.6 ounces (1 box) Organic chopped tomatoes
1/4 c. Basil, sliced or torn (optional)
5 tbsp Olive oil
1 medium Eggplant – cut into 1″ cubes
6 oz. Pasta (like rigatoni)
1/3 c. Feta – crumbled
1/4 c. Parmigiano Reggiano (Parmesan cheese), grated
Salt and pepper to taste
1 pinch of Red pepper flakes
How to make Pasta alla Norma
Step 1: Following the package directions, cook the pasta until al dente.
Step 2: In the meantime, heat 4 tbsp oil in a heavy bottom skillet. Then, add the eggplant and cook over medium heat for about 2 to 3 minutes on each side until lightly golden brown and tender. Set aside when done.
Step 3: In the same pan, heat the rest of the oil. Add the garlic and red pepper flakes and cook for about a minute until aromatic. Then, add the Organic Chopped Tomatoes. Bring everything to a boil, then decrease the heat. Simmer for about a minute. To taste, season with salt and pepper. Return the eggplant to the pan and toss well.
Step 4: Between 4 dishes, divide the cooked pasta and top each with the eggplant sauce, cheeses, and fresh basil. Serve and enjoy!
Notes:
A single medium eggplant is around 4 cups.
If Ricotta Salata is available, use half c of it in place of feta and Parmesan.
If desired, serve this pasta all Norma with 1 tbsp basil pesto.
Ingredients
- 3 chopped cloves of garlic
- 26.6 ounces (1 box) Organic chopped tomatoes
- 26.6 ounces (1 box) Organic chopped tomatoes
- 1/4 c. Basil, sliced or torn (optional)
- 5 tbsp Olive oil
- 1 medium Eggplant - cut into 1" cubes
- 6 oz. Pasta (like rigatoni)
- 1/3 c. Feta - crumbled
- 1/4 c. Parmigiano Reggiano (Parmesan cheese), grated
- Salt and pepper to taste
- 1 pinch of Red pepper flakes
Instructions
Step 1: Following the package directions, cook the pasta until al dente.
Step 2: In the meantime, heat 4 tbsp oil in a heavy bottom skillet. Then, add the eggplant and cook over medium heat for about 2 to 3 minutes on each side until lightly golden brown and tender. Set aside when done.
Step 3: In the same pan, heat the rest of the oil. Add the garlic and red pepper flakes and cook for about a minute until aromatic. Then, add the Organic Chopped Tomatoes. Bring everything to a boil, then decrease the heat. Simmer for about a minute. To taste, season with salt and pepper. Return the eggplant to the pan and toss well.
Step 4: Between 4 dishes, divide the cooked pasta and top each with the eggplant sauce, cheeses, and fresh basil. Serve and enjoy!
Notes
A single medium eggplant is around 4 cups. If Ricotta Salata is available, use half c of it in place of feta and Parmesan. If desired, serve this pasta all Norma with 1 tbsp basil pesto.
