Legend has it that this recipe was created as a tribute to the opera "Norma"; composed by Vincenzo Bellini, who was from Sicily, where this dish originated.
Note: Crushed red pepper adds spice to this dish. Vary the amount according to taste.
Prep: 20 minutes
Total: 20 minutes
1.Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
2.Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
3.Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
4.Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
5.Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.
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Serving Size: 1 Serving (522g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 515 | ||
Calories from Fat: 93 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 96.1mg | 30 % | |
Sodium 332.4mg | 11 % | |
Potassium 1274.9mg | 34 % | |
Total Carbohydrate 86.3g | 25 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 78.1g | ||
Protein 22.4g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 515
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