ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Penne Alla Norma

Yield Makes 6 servings (serving size: 1 1/2cups)
This spicy combination of eggplant and tomatoes is a classic Sicilian pasta dish.

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

Nutrition 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

How to Make It

  1. 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.