dish
Rigatoni Alla Norma - Sicilian Eggplant Pasta From Catania

6
Serves
491
Calories
16
Nutrients
16
Vitamins

Ingredients

12 cloves garlic ,minced fine
18 large black olives
36 leaves fresh basil
about 1/4 cup olive oil , enough to sauté the eggplants
2 1/2 to 3 cups rich tomato sauce
1 pound rigatoni

Cooking Instructions

1. Slice the Japanese eggplants into 1/4" thick slices. If you are using regular eggplants, peel them and cut them into 1" cubes, or slightly larger.

2. Pit and quarter the olives.

3. Cut the basil leaves into very thin strips.

4. Drop the rigatoni into a large pot of boiling salted water.

5. Heat the olive oil in a large non-stick sauté pan (or two pans if you don't have a very large one that will hold all of the eggplants in one batch). Fry the eggplant pieces quickly so that they brown but don't steam. Turn them once. Add the garlic, olives, most of the basil and tomato sauce. Heat the sauce and season it with salt and pepper. Keep the sauce warm.

6. When the pasta is al dente, drain it and toss with the eggplant sauce. Sprinkle with a little more basil and some grated Parmesan or pecorino cheese. Serve immediately.

Serving Size: 2 cups

Nutrition Information

Number of Servings: 6
Calories
491
Protein
14 g
Total Carbohydrate
82 g
Dietary Fiber
11 g
Soluble Fiber
3 g
Insoluble Fiber
8 g
Sugar
18 g
Total Fat
14 g
Saturated Fat
2 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
1 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
11 %
Percent Calories from Carbohydrate
64 %
Percent Calories from Fat
25 %
Vitamin A
1295 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
7 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Biotin
4 mcg
Vitamin C
18 mg
Vitamin D
0 IU
Folate
200 mcg
Vitamin E
4 IU
Vitamin K
7 mcg
Pantothenic Acid
1 mg
Calcium
70 mg
Iron
4 mg
Phosphorus
229 mg
Potassium
1214 mg
Sodium
857 mg
Zinc
2 mg