Of which 10.9 g sugars and 5.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Eggplant, tomato, salty cheese
Allergens gluten, milk
Pasta alla Norma
Fried eggplant, tomato and ricotta salata
Fried eggplant, tomato, basil and ricotta salata come together in a classic from Catania, in Sicily. The name is linked to Bellini's opera, though there are different accounts of that connection. The dish's texture comes from the contrast between firm pasta and soft eggplant.
Ingredients
- 180 g (6½ oz) dried rigatoni
- 300 g (10½ oz) eggplant, trimmed
- 350 g (12½ oz) canned peeled tomatoes
- 50 g (1¾ oz) ricotta salata
- 6 g garlic, peeled
- 6 g basil
- 10 g olive oil for the sauce
- olive oil for frying, as needed (30 g / 1 oz) — 30 g absorbed during frying is what's counted (estimate)
- water and coarse salt for cooking the pasta, as needed
- salt, as needed — to adjust at the end
Method
- Wash the eggplant, remove the stem and dry it. Cut into 8 mm half-moons, keeping the slices an even thickness.
- Crush the tomatoes. Warm the 10 g of olive oil with the lightly crushed garlic over low heat for 2 minutes.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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