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Pasta Alla Norma

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550
A flavorful Italian pasta dish featuring grilled eggplant, rich tomato sauce, and fresh basil pesto for a delightful meal.

Ingredients

Pasta

  • 12 oz Tomato Sauce (good quality tomato-basil sauce)
  • 2 medium Eggplant (firm, thin sliced lengthwise)
  • 2 cloves Garlic (minced)
  • 4 tbsp Olive Oil
  • 1/4 tsp Chili Flakes
  • 1 lbs Pasta (penne or farfalle)
  • 1 cup Cottage Cheese (or fresh low-fat ricotta cheese)
  • 3/4 cup Basil Pesto
  • 2-3 tbsp Basil or Parsley (for serving)

Instructions 

  • Cook pasta in boiling salted water until al dente, then drain.
  • Preheat grill or cast iron pan. Coat eggplant slices with 1-2 tbsp oil, season with salt and pepper, then grill 2-3 minutes per side until tender and grill marks appear.
  • In a pan, heat 1-2 tbsp oil, add garlic and cook 30 seconds. Add tomato sauce with basil, chili flakes, and simmer for 5 minutes.
  • Mix grilled eggplant into sauce, then add half of the ricotta cheese and cooked pasta, gently combining.
  • Divide pasta among bowls, top with remaining ricotta, basil pesto, and garnish with fresh basil or parsley. Drizzle with olive oil if desired.

Notes

Use fresh basil for best flavor and adjust chili flakes to taste.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Eggplant, Pasta, Tomato