Dinner

Pasta Norma

Name: Pasta Norma
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sprigs basil; 1 28 ounce can Italian plum tomatoes, squeezed by hand; 2 medium eggplants, cut into 1/4 inch dice; 4 cloves garlic, thinly sliced; 1 pound macaroni rigatoni; 1 medium red onion, chopped into 1/4 inch dice; 1/2 pound ricotta salata, coarsely grated; 1 sprig thyme; 4 tablespoons virgin olive oil

6 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves4

Per Serving$2.81

Photo coming soon

The recipe Pasta Norma can be made in roughly 45 minutes. This recipe serves 4. This main course has 1201 calories, 42g of protein, and 26g of fat per serving. For $2.81 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals.

Lunch Side Dish Healthy Onions Cheese Tomatoes

Ingredients:

For 4 servings

2 sprigs basil
28 ounce Italian plum tomatoes, squeezed by handcanned
2 medium eggplants, cut into 1/4 inch dice
4 cloves garlic, thinly sliced
1 pound macaroni rigatoni
1 medium red onion, chopped into 1/4 inch dice
½ pound ricotta salata, coarsely grated
1 sprig thyme
4 tablespoons virgin olive oil

Method:

1
Bring 6 quarts water to boil and add 2 tablespoons salt.
2
In a 12 to 14 inch saute pan, heat olive oil until smoking.
3
Add onions and garlic and cool until soft yet not browned, about 5 to 6 minutes.
4
Add eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes.
5
Add tomatoes, basil and thyme and bring to a boil. Simmer 15 minutes and season to taste with salt and pepper.
6
Boil pasta according to package instructions until al dente.
7
Drain well and pour hot pasta into pan with eggplant mixture. Toss to coat and serve immediately, spooning ricotta salata over each portion.