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ShareSicilian Pasta alla Norma
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Makes: 4
servings
Prep:
15 mins
Cook: 15 mins
Cook: 15 mins
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 1/4 pounds baby eggplant, diced (about 3)
- 3 cloves garlic, pressed
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 26 ounce jar pasta sauce
- 1/2 cup basil leaves, chopped
- 1 pound fettuccini, cooked according to package directions
- 8 ounces Ricotta salata cheese
Directions
Heat oil in a large nonstick skillet over medium heat. Stir in eggplant, garlic, salt, and red pepper. Reduce heat to low, cover and cook 8 to 10 minutes, stirring occasionally. Increase heat to medium, add pasta sauce, and cook 2 to 3 minutes more. Remove from heat and stir in basil. In a large serving bowl, combine hot pasta with sauce, tossing to coat. Crumble Ricotta salata over top. Makes 4 servings.
Nutrition Facts
- Servings Per Recipe 4
- Calories(kcal)870,
- Protein(gm)27,
- Carbohydrate(gm)118,
- Fat, total(gm)34,
- Cholesterol(mg)50,
- Saturated fat(gm)11,
- Dietary Fiber, total(gm)8,
- Sodium(mg)2717,
- Percent Daily Values are based on a 2,000 calorie diet
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