Total time · 40 min
Sicilian Pasta alla Norma with Eggplant
Golden eggplant and salty ricotta bring depth to a quick tomato sauce with basil.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~159 kcal per serving partial estimate
- Ingredient value
- ~$6.73 partial estimate; 5 of 7 ingredients estimated
Ingredients
- 350 g Penne
- 500 g Eggplant
- 400 g Crushed tomatoes
- 80 g Ricotta salata
- 3 cloves Garlic
- 12 leaves Fresh basil
- 45 ml Olive oil
Directions
- 10 min
Dice the eggplant, salt lightly, and pat dry after ten minutes; mince garlic and grate the ricotta salata.
- 20 min
Brown eggplant in the oil in batches; simmer tomatoes and garlic until the sauce thickens.
- 10 min
Boil penne until al dente, toss with sauce and eggplant, then finish with basil and ricotta.