Sicilian Pasta alla Norma

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Makes: 4  servings Prep 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

1. 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
  • cal.(kcal)870,
  • Fat, total(g)34,
  • chol.(mg)50,
  • sat. fat(g)11,
  • carb.(g)118,
  • fiber(g)8,
  • pro.(g)27,
  • sodium(mg)2717,
  • Percent Daily Values are based on a 2,000 calorie diet
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