italian

Pasta alla Norma with Roasted Eggplant and Ricotta Salata

Name: Pasta alla Norma with Roasted Eggplant and Ricotta Salata
Yield: 1 serving
Cuisine: italian
Ingredients: 85 g pasta (rigatoni or penne, dry); 220 g eggplant, cubed; 18 g olive oil; 220 g tomato passata; 6 g garlic, minced; 28 g ricotta salata, grated; 8 g fresh basil leaves; 0.5 g red pepper flakes; 2 g salt; 1 g black pepper

This roasted dish pairs pasta with eggplant, cubed, ricotta salata, grated and tomato passata. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

19 g Protein

90 g Carbohydrates

24 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g pasta (rigatoni or penne, dry) 315 kcal
220g eggplant, cubed 55 kcal
18g olive oil 159 kcal
220g tomato passata 40 kcal
6g garlic, minced 9 kcal
28g ricotta salata, grated 49 kcal
8g fresh basil leaves 3 kcal
1g red pepper flakes 0 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

eggplantolive oilsalt
Heat oven to 425 F (220 C). Toss eggplant with olive oil and a pinch of salt; roast on a sheet pan until browned and tender, 18 to 22 minutes.
pasta (rigatoni or penne
Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente. Reserve 60 ml pasta water, then drain.
tomato passatagarlicred pepper flakes
In a skillet over medium heat, warm tomato sauce with garlic and red pepper flakes for 3 minutes.
pasta (rigatoni or penneeggplant
Add roasted eggplant to the sauce. Toss in pasta with a splash of reserved pasta water to coat well.
ricotta salatafresh basil leaves
Serve topped with ricotta salata and basil.