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By recipetineats.com
Pasta alla Norma (Eggplant pasta)
Instructions
Prep:10minCook:45min
Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!
Updated at: Fri, 22 Nov 2024 20:36:09 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
35
High
Nutrition per serving
Calories456 kcal (23%)
Total Fat9.2 g (13%)
Carbs74.5 g (29%)
Sugars8.1 g (9%)
Protein15.2 g (30%)
Sodium349.7 mg (17%)
Fiber10.3 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
800geggplant
cut into 2.5cm/1" cubes, 2 medium/large ones
2 Tbspextra virgin olive oil
½ tspsalt
½ tsppepper
2garlic cloves
finely minced
0.5onion
small, very finely chopped, or 2 eschallots
¼ cupdry white wine
anything not too sweet or woody
700gtomato passata
aka tomato puree
¼ cupwater
1 tspdried italian herbs
or oregano
½ tspred pepper flakes
optional, for a hint of heat
300gspaghetti
or other pasta, long or short, macaroni, rigatoni, penne, ziti, fettucini, bucatini
½ cupbasil leaves
roughly chopped
parmesan cheese grated
or ricotta salata if you have it - more traditional
Instructions
View on recipetineats.com
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Notes
32 liked
3 disliked
Easy
Delicious
Go-to
Makes leftovers
Under 30 minutes
