Pasta alla Norma

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.

Pasta alla Norma

Rebecca Servings: 4 people Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin If you are looking for another exciting recipe to try, then you have to give… General Recipes Pasta alla Norma European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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.