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Pasta alla Norma

1 hr 10 min
20 min prep
50 min cook

Serves 8

46gCarbs
3.5gFat
9gProtein

Ingredients

  • 3 Purple eggplant, about 3 lbs
  • 0.5 oz Extra virgin olive oil
  • 2 cloves Fresh garlic
  • 17.6 oz Tomato puree
  • 0.7 oz Leaves of fresh basil
  • 1 tsp Kosher salt
  • 11.3 oz Rigatoni
  • 1/2 tsp Black pepper
  • 1 oz Ricotta salata, grated

Shop ingredients

  • Item, Fresh Purple Eggplant. Quantity: 3 eachs. Price: $7.86.
    Fresh Purple Eggplant
    3 items needed

    $7.86

    $2.62 / each

    Adjust quantity
  • Item, H-E-B Extra Virgin Olive Oil. Quantity: 1 each. Price: $8.61.
    H-E-B Extra Virgin Olive Oil
    0.5 oz needed

    $8.61

    Adjust quantity
  • Item, Fresh Garlic. Quantity: 1 each. Price: $0.71.
    Fresh Garlic
    2 cloves needed

    $0.71

    Adjust quantity
  • Item, H-E-B Tomato Puree. Quantity: 2 eachs. Price: $2.04.
    H-E-B Tomato Puree
    17.6 oz needed

    $2.04

    $1.02 / each

    Adjust quantity
  • Item, Fresh Basil. Quantity: 1 each. Price: $2.06.
    Fresh Basil
    0.7 oz needed

    $2.06

    Adjust quantity
  • Item, H-E-B Coarse Kosher Salt. Quantity: 1 each. Price: $2.60.
    H-E-B Coarse Kosher Salt
    1 tsp needed

    $2.60

    Adjust quantity
  • Item, H-E-B Rigatoni Pasta Noodles. Quantity: 1 each. Price: $1.16.
    H-E-B Rigatoni Pasta Noodles
    11.3 oz needed

    $1.16

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  • Item, H-E-B Coarse Ground Black Pepper. Quantity: 1 each. Price: $2.58.
    H-E-B Coarse Ground Black Pepper
    1/2 tsp needed

    $2.58

    Adjust quantity
  • Item, Miceli's Traditional Ricotta Cheese. Quantity: 1 each. Price: $2.38.
    Miceli's Traditional Ricotta Cheese
    1 oz needed

    $2.38

    Adjust quantity

Instructions

  1. Wash eggplants and cut into medium dice.
  2. In a large pan set over medium heat, add oil and cook eggplant until soft and brown. Using a slotted spoon, transfer to a bowl and set aside.
  3. Slice the garlic and sweat the garlic in the remaining oil. Add tomato puree and basil, and cook for 15 minutes.
  4. In the meantime, bring a large pot of water to boil then add salt.
  5. When water comes to a boil again, add pasta and cook until “al dente”. Set aside a cup of pasta water then drain the pasta.
  6. Mix pasta with the sauce and emulsify with pasta water.
  7. To serve, place pasta on plates, arrange eggplant on top, and sprinkle with grated ricotta.
  8. Sponsored By: ITA

Nutrition

Nutrition Facts

8 servings

  • Amount Per Serving
    Calories
    240
  • % Daily Value*
  • Total Fat
    • 3.5g
    • 5%
  • Saturated Fat
    • 1g
    • 5%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 380mg
    • 16%
  • Total Carbohydrate
    • 46g
    • 15%
  • Dietary Fiber
    • 7g
  • Sugars
    • 10g
  • Protein
    • 9g
  • Vitamin C
    • 20%
  • Calcium
    • 8%
  • Iron
    • 15%
  • Vitamin A
    • 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.