Linguine alla Norma
A classic Sicilian pasta with tender roasted eggplant, tangy tomato sauce, and salty ricotta salata. A wholesome vegetarian dinner full of Mediterranean flavor.
Preparation
1
Preheat the oven to 220°C (425°F). Toss the cubed eggplant with 1 tablespoon olive oil and a pinch of salt, then spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2
Meanwhile, cook the linguine in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
3
In a large skillet, heat the remaining olive oil over medium heat and sauté the garlic for 30 seconds until fragrant.
4
Add the crushed tomatoes, salt, pepper, and chili flakes, and simmer for 10 minutes.
5
Stir the roasted eggplant and cooked linguine into the sauce, adding a splash of pasta water to loosen if needed.
6
Toss everything together, then top with grated ricotta salata and fresh basil before serving.
Nutrational Values per serving
144
kcal
4g
protein
23g
carbs
4g
fat