This is a print preview of "Pasta a la Norma" recipe.

Pasta a la Norma Recipe
by Dana Salvo

Pasta a la Norma

I bought white Eggplant today. They were absolutely gorgeous. So I figured I'd use them in this Italian Eggplant, Tomato, Cheese and Pasta dish!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 2

Ingredients

  • 1/2 box of whole wheat penne
  • 1/2 28 oz. can whole peeled tomatoes ( I used San Marzano's)
  • 2 Sprigs Fresh Thyme
  • 4 to 5 Sprigs of Fresh Basil, chopped
  • 1/4 yellow onion, chopped
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 1/2 to 1 full teaspoon red pepper flakes
  • 1 Eggplant, chopped ( I used a white Eggplant, try them they are yummy )
  • 1/4 pound of Ricotta Salata ( I didn't have any so I used Pecorino Romano, you can also use Parm. if you want )

Directions

  1. Cook your pasta as directed. Saute the onions and garlic in a skillet until tender. Add in the eggplant, salt and pepper to taste, and cook about 8 to 10 minutes. Add in the tomatoes and fresh herbs. Bring to a boil and then lower heat to a simmer for about ten minutes, add cheese and serve over pasta. Enjoy!