Pasta alla Norma 🇮🇹
🇮🇹 Italy
Ingredients:
- 350g penne pasta
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 700g diced tomatoes
- 1/4 cup tomato paste
- 1/2 cup fresh basil, chopped
- 1/2 cup grated parmesan, plus more for serving
- 250g eggplant, cut into 1/2 inch cubes
- Salt and pepper to taste
Instructions:
- Bring a pot of water to a boil. Salt generously and cook pasta until al dente.
- In a large skillet, heat olive oil over medium. Sauté onion until translucent. Add garlic and cook 1 minute.
- Add eggplant and season with salt. Cook 10-12 minutes until softened and browned.
- Stir in diced tomatoes, tomato paste and basil. Simmer 15 minutes.
- Drain pasta and add to sauce. Toss to coat. Remove from heat and stir in parmesan.
- Serve immediately, garnished with more parmesan. Enjoy!
Estimated Calories: 500
Category: Regional cuisine from Italy
This classic pasta dish originated in Sicily and highlights Italian summer flavors of tomatoes, eggplant and basil. While avoiding recipes from unhealthy sources, this authentic recipe provides a nutritional breakdown. The combination of ingredients and cooking techniques are unique to Italian cuisine.[1]