Pasta & Pizza
Pasta alla Norma
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Golden brown aubergines meet tomato sauce, basil and ricotta salata. Finally, pasta and vegetables are mixed together.
Timing
- For: 4 people
- Preparation: 20 min.
- Cooking time: 35 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 630 kcal
- Protein
- ≈ 20.1 g
- Carbohydrates
- ≈ 78.3 g
- Fat
- ≈ 24.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 400 g maccheroni or rigatoni · ≈ 400 g · Assumed quantity / reference product
Teigwaren eifrei, roh (E401000) - 2 eggplants · ≈ 600 g · Assumed item weight × count; total amount
Aubergine roh (G510100) - 600 g peeled canned tomatoes · ≈ 600 g · Assumed quantity / reference product
Tomate geschält, Konserve (G568900) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 70 g ricotta salata, alternatively matured hard cheese · ≈ 70 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600) - 5 tbsp olive oil · ≈ 68.25 g · Assumed quantity / reference product
Olivenöl (Q120000) - 1 bunch of basil · ≈ 20 g · Assumed quantity / reference product
Basilikum roh (G061000)
Not included in the base calculation
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g maccheroni or rigatoni
- 2 eggplants
- 600 g peeled canned tomatoes
- 2 cloves of garlic
- 70 g ricotta salata, alternatively matured hard cheese
- 5 tbsp olive oil
- 1 bunch of basil
- Salt and pepper
Instructions
- Cut the eggplant into cubes or thick slices, add a little salt and let it sit for 15 minutes; pat dry.
- Fry the eggplants in 3 tablespoons of olive oil until golden brown or roast them on a tray at 210 °C.
- Sauté garlic in 2 tablespoons of olive oil, add tomatoes and simmer gently for 20 minutes until the sauce is creamy.
- Cook the pasta in salted water until al dente and mix with the tomato sauce and the eggplant.
- Serve with basil and grated ricotta salata on top.
Tips
- Pasta alla Norma is particularly linked to Catania and therefore belongs to the Sicilian stage; Ricotta salata makes the typical difference.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
