Pasta alla Norma

Named for Bellini’s beloved opera, Pasta alla Norma hails from Catania in Sicily. Golden fried eggplant meets a simple tomato-basil sauce, finished with salty ricotta salata over sturdy rigatoni.

Serves 4 · 25 min prep · 35 min cook

Estimate for one serving

• 315 cal
• 12g protein
• 24g carbs
• 8g fat
• 9g fiber

Every recipe here is free to read.

Ingredients

• 12 oz rigatoniPantry
• 2 medium eggplantProduce
• 2 1/2 cups tomato saucePantry
• 1 cup grated ricotta salataDairy
• 2 cloves garlicProduce
• 1/2 cup basilProduce
• as needed olive oil for fryingPantry

Instructions

1. 1Fry salted eggplant until golden.
2. 2Simmer tomato with garlic and basil.
3. 3Toss pasta with sauce and eggplant.
4. 4Shower with ricotta salata.