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Penne pasta with eggplant is a luscious Sicilian dish. Fresh basil and salted ricotta add additional great flavor to the dish!

Penne With Eggplant Sauce (alla Norma)

This Sicilian pasta dish takes its name from the opera "Norma" by Catanian born Vincenzo Bellini. What makes the sauce so special is the use of grated ricotta salata as a garnish.
Prep Time 1 hour
Cook Time 1 hour
Calories 2315 kcal

Ingredients

  • 500 grams Penne pasta
  • 2 eggplants cubed or sliced
  • 1/2 kilogram can peeled tomatoes
  • 1 garlic clove smashed
  • 1 hot pepper
  • 20 fresh basil leaves
  • 70 grams Ricotta salata coarsely grated

Instructions

  1. Salt the cubed eggplant and allow to drain in a colander for 30 minute up to several hours.
  2. Squeeze out the excess liquid and sauté in 1/4 cup olive oil until tender.
  3. Sauté the garlic and red pepper in hot olive oil until it begins to sizzle.
  4. Add the tomatoes and cook over low heat, stirring occasionally, until the sauce has thickened.
  5. Add the fried eggplant to the tomato sauce.
  6. Cook the penne in boiling salted water until they are al dente.
  7. Drain the pasta and toss into the sauce.
  8. Garnish with the grated ricotta salata and basil leaves and serve immediately.

Recipe Notes

Penne pasta with eggplant is a luscious Sicilian dish. Fresh basil and salted ricotta add additional great flavor to the dish!

Nutrition Facts
Penne With Eggplant Sauce (alla Norma)
Amount Per Serving (110 g)
Calories 2315 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 36mg12%
Sodium 827mg36%
Potassium 4371mg125%
Carbohydrates 455g152%
Fiber 49g204%
Sugar 60g67%
Protein 87g174%
Vitamin A 1958IU39%
Vitamin C 134mg162%
Calcium 502mg50%
Iron 14mg78%
* Percent Daily Values are based on a 2000 calorie diet.