Pasta Norma

Pasta Norma
Fresh herbs--oregano, chives and a cup of basil--pack garden-fresh flavor into the eggplant and tomato sauce. Served over pasta and topped with ricotta cheese, the saucy mixture becomes a satisfying vegetarian dinner.
Makes 6
Prep 20 m
Cook 18 m



  1. 1 of 4 Heat oil in a large skillet over medium-high heat. Add eggplant, onion, garlic and 1/2 teaspoon of the salt. Cook 8 minutes, stirring occasionally, until eggplant softens.
  2. 2 of 4 Add red pepper flakes, tomatoes with juice and remaining 1/2 teaspoon salt. Bring to a simmer. Lower heat to medium-low; cook for 10 minutes or until eggplant is very soft.
  3. 3 of 4 While sauce is simmering, cook pasta following package directions. Drain.
  4. 4 of 4 Stir most of the basil, oregano and chives into the sauce; toss with pasta. Serve with dollops of ricotta cheese and the reserved herbs on top.
Nutrition Information for Pasta Norma
Servings Per Recipe: 6
Per Serving: 13 g pro., 398 kcal cal., 5 mg chol., 2 g sat. fat, 67 g carb., 9 g Fat, total, 8 g fiber, 581 mg sodium