Pasta alla Norma

Pasta alla Norma

30 min
Medium
1 serv.
396 g / 1 serv.
silicon (Si) Fiber selenium (Se) manganese (Mn) phosphorus (P) Vitamin K

Rating

Average rating:—

Description

Classic Italian dish with eggplant, tomato sauce, basil and brinza cheese

  1. Cut eggplant into 1.5–2 cm cubes, salt and leave for 10 minutes, then rinse and pat dry
  2. Heat half of olive oil in a pan and fry eggplant until golden brown, transfer to a plate
  3. Dice tomatoes, mince garlic, finely chop chili pepper
  4. Heat remaining oil in the same pan, sauté garlic and chili for 30 seconds
  5. Add tomatoes and sugar, simmer over medium heat for 10–12 minutes until sauce thickens
  6. Meanwhile, cook penne in salted water until al dente according to package instructions
  7. Add fried eggplant to tomato sauce, heat through for 2 minutes
  8. Drain pasta, reserving some cooking water
  9. Add pasta to the pan with sauce, add 2–3 tbsp of cooking water, toss to combine
  10. Crumble brinza cheese, add basil leaves and serve immediately
565
142 kcal / 100 g
kcal
15.1 g
3.8 g / 100 g
Protein
74.2 g
18.7 g / 100 g
Carbohydrates
23.8 g
6.0 g / 100 g
Fats

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FAQ

How to cook Pasta alla Norma?
Pasta alla Norma. How to cook in 30 min. 565 kcal, P 15 / F 23 / C 74.
How many calories in Pasta alla Norma?
565 kcal, protein 15 g, fat 23 g, carbs 74 g per serving.

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