A non-traditional Pasta Alla Norma with an eggplant tomato sauce, ricotta salata cheese, and fresh basil. A great healthy dinner meal with leftovers for next days lunch.
How this recipe came about
I have been trying out recipes in cookbooks and putting my own twist on them. This is a healthier version of a Rachel Ray’s recipe from her book “365: No Repeats.”
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Pasta Alla Norma
A non-traditional Pasta Alla Norma with an eggplant tomato sauce, ricotta salata cheese, and fresh basil. A great healthy dinner meal with leftovers for next days lunch.
Servings: 6
Calories: 402kcal
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Ingredients
- 2 small eggplant peeled and cut into 1 inch cubes
- 4 tablespoon extra virgin olive oil divided
- 6 garlic cloves peeled
- 1 medium yellow onion
- ¾ pound penne rigate pasta
- 28 oz crushed tomatoes
- 1 cup basil leaves julienned
- ½ cup ricotta salata crumbled
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Instructions
- Preheat oven to 425 degrees fahrenheit. Cook pasta al dente in boiling salt water according to box directions.
- Place peeled and chopped eggplant onto a cookie sheet. Add peeled garlic and 3 tablespoons of olive oil. Season with salt and pepper and mix to combine. Cook for 20 minutes in the oven.
- Heat a large frying pan on medium high heat with 1 tablespoon of olive oil. Meanwhile, pulse an onion until it's finely grated in a food processor and pour into the frying pan. Cook for approximately 5 minutes until the onion is translucent.
- Remove the eggplant and garlic from the oven. Using a food processor, puree the ingredients until they form a paste. Add the paste to the pan along with the onion. Stir n the crushed tomato and hot pasta. Season with crumbled ricotta salata, julienned basil and salt and pepper. Toss and serve.
Nutrition
Calories: 402kcal | Carbohydrates: 60g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 198mg | Potassium: 759mg | Fiber: 7g | Sugar: 11g | Vitamin A: 604IU | Vitamin C: 17mg | Calcium: 123mg | Iron: 3mg
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