Pasta Alla Norma

Ingredients - Serves 4

• Salt and pepper - To taste
• Ricotta salata - 1/2 cup, crumbled
• Basil - 1/4 cup, chopped
• Tomato sauce - 2 cups
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Eggplant - 1 large, diced
• Pasta - 12 ounces

Let's Get Started

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
3. Add the diced eggplant and cook until golden brown and tender, about 10 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Cook until fragrant, about 1 minute.
5. Add the tomato sauce to the skillet and simmer for 5 minutes.
6. Return the cooked eggplant to the skillet and stir to combine with the sauce. Season with salt and pepper to taste.
7. Add the cooked pasta to the skillet and toss to coat with the sauce.
8. Remove from heat and sprinkle with chopped basil.
9. Serve the pasta alla Norma with crumbled ricotta salata on top.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 12g
• Carbs: 60g
• Protein: 15g
• Sodium: 800mg
• Sugar: 8g