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Penne with Eggplant-Tomato Sauce

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How to Make Penne with Eggplant-Tomato Sauce

AKA Pasta Alla Norma, this is a traditional first course offered throughout Italy. Norma was the name of an opera by Bellini that was popular when poet, writer, and scholar Nino Martoglio was so impressed by the dish that he declared it a masterpiece, like the opera. This dish is so loved that other noteworthy acts are now referred to as “alla Norma,” meaning “successful” or “grandiose,” in some parts of Sicily. This is one of my family’s favorite dishes.


5 min prep time


40 min cook time


8servings


1 cup

Print Recipe >

Step-By-Step Instructions:

  1. Preheat broiler. Using a sharp knife, slice eggplant into 1/4-inch slices, and place on a baking sheet. Brush the eggplant with 2 Tbsp olive oil, then broil for 5–7 minutes per side until they are dark gold and cooked through. Set aside to cool. (This step can be done a day in advance.)

  2. Heat remaining olive oil in a large saucepan over medium heat. Add garlic and cook until it begins to release its aroma, but do not allow garlic to turn color.

  3. Pour in tomatoes, and stir. Add crushed red pepper, basil, salt, and freshly ground pepper. Cover, reduce heat to low, and simmer for 20 minutes.

  4. When eggplant is cool enough to handle, stack three slices together, and chop into dime-size pieces. Repeat until all eggplant is chopped.

  5. While sauce is still cooking, bring a gallon of water to a boil over high heat. Add pasta and cook until al dente.

  6. After sauce has cooked for 20 minutes, turn off heat, remove lid, and add eggplant pieces and cheese. Stir well. Cover, and simmer sauce over medium heat until pasta is done cooking (10–12 minutes).

  7. Drain pasta. Toss in sauce to coat. Serve hot garnished with chopped basil (if desired).

Kidney-Friendly
Fiber Focused
CKD Dialysis
CKD Non-Dialysis
Mediterranean
Italian
Vegetarian
Budget Friendly
Dinner
Lunch
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Nutrition facts

8 Servings



  • Serving Size

    1 cup


  • Amount per serving



    Calories





    280

  • % Daily value*

  • Total Fat
    10g

    13%

    • Saturated Fat
      2.5g

      13%
    • Trans Fats
      0g

  • Cholesterol
    5mg

    2%

  • Sodium
    250mg

    11%

  • Total Carbohydrate
    46g

    17%

    • Dietary Fiber
      8g

      29%
    • Total Sugars
      8g
    • Added Sugars
      0g

      0%

  • Protein
    11g

  • Potassium
    760mg
    16%

Ingredients

large eggplants
2 (about 2 lb total)

olive oil (divided)
1/4 cup

garlic (minced)
2 clove

no-salt-added strained tomatoes or tomato puree
1 (26-oz) box or can

crushed red pepper flakes
1 tsp

fresh basil (roughly torn)
6 sprig

salt
1/4 tsp

black pepper
to taste

dried whole-wheat penne rigate, or gluten-free pasta
3/4 lbs

grated pecorino Romano cheese
1/2 cup

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