Pasta Alla Norma


This traditional Sicilian dish combines pasta, eggplant, tomatoes, olives and salty ricotta salata for a light summer meal. Serve with a green salad and a bottle of pinot grigio.

What you will need

1 1/2 pound ripe Roma tomatoes, cored and quartered lengthwise

1/2 cup extra-virgin olive oil

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 eggplant (about 1 1/2 pounds), cut into 3/4-inch cubes

3 cloves garlic, finely chopped

1 cup white wine

1 pound dried penne rigate pasta

1/2 cup oil-cured olives, pitted, roughly chopped

1 cup ricotta salata cheese, crumbled

1/4 cup grated Pecorino Romano cheese

1 cup loosely packed fresh basil leaves, torn

(Nutritional facts 260 calories, 10.21 g fat, 36.74 g carbohydrates, 7.49 g protein, 5 mg cholesterol, 97 mg sodium)


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