Sicilian Pasta alla Norma
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 40 min · vegetarian
550 cal
16g protein
72g carbs
22g fat
per serving · estimated
Ingredients
- 1, cubed eggplant
- 6 oz rigatoni pasta
- 1 can (14 oz) canned crushed tomatoes
- 2, sliced garlic cloves
- 2 tbsp extra-virgin olive oil
- 1/4 cup fresh basil
- 1/4 cup, grated ricotta salata or pecorino
- 1/2 tsp dried oregano
Method (tap to check — screen stays awake)
- Salt the cubed eggplant and let it drain 10 minutes, then pat dry.
- Fry the eggplant in olive oil over medium-high heat until golden and tender, about 8 minutes, then set aside.
- In the same pan, soften the garlic for 1 minute, add the crushed tomatoes and oregano, and simmer 10 minutes.
- Boil the rigatoni in salted water until al dente, reserving a cup of pasta water.
- Toss the pasta with the tomato sauce and eggplant, loosening with pasta water as needed.
- Finish with torn basil and a generous shower of grated ricotta salata.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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