Penne Alla Norma

recipe
This spicy combination of eggplant and tomatoes is a classic Sicilian pasta dish.

Yield:

Makes 6 servings (serving size: 1 1/2cups)

Nutritional Information

Calories 418
Caloriesfromfat 19 %
Fat 8.7 g
Satfat 2.4 g
Monofat 4.2 g
Polyfat 1.2 g
Protein 15.8 g
Carbohydrate 70.3 g
Fiber 6.1 g
Cholesterol 6 mg
Iron 4.4 mg
Sodium 506 mg
Calcium 168 mg

Ingredients

2 tablespoons olive oil
1 cup diced onion
4 garlic cloves, minced
5 cups cubed peeled eggplant (about 1 pound)
1 1/2 teaspoons crushed red pepper
2 cups chopped spinach
2 cups chopped seeded tomato
1/2 cup water
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1 (8-ounce) can tomato sauce
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes. Add eggplant and red pepper; sauté 5 minutes or until lightly browned. Add spinach and next 5 ingredients (spinach through tomato sauce); reduce heat, and simmer 15 minutes. Combine eggplant mixture and pasta in a large bowl; toss well. Sprinkle with Parmesan cheese.

Note:

July 2001
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