Pasta alla Norma
Cook the Spaghetti or Bucatini in a large pot of salted boiling water until 'al dente.' Drain, reserving some of the cooking water.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté until golden brown and softened.
In a separate saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant.
Add the diced tomatoes, dried oregano, salt, and pepper to the saucepan. Simmer for about 10 minutes until the sauce thickens slightly.
Combine the cooked pasta, sautéed eggplant, and tomato sauce in the pan. Toss well to coat the pasta evenly.
Serve the Pasta alla Norma topped with crumbled ricotta salata cheese and fresh basil leaves.
Set manual and pressure to high for 40 minutes.
When the timer goes off cover the vent with a towel and quick release the steam.
Remove the dish carefully as it will be hot and remove the foil from the dish draining.
Serving Size 5
- Amount Per Serving
- Calories 730kcal
- Calories from Fat 250kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 9g45%
- Cholesterol 195mg65%
- Sodium 730mg31%
- Total Carbohydrate 19g7%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 97g194%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Origin: Sicily
- Pasta alla Norma is named after Vincenzo Bellini's opera "Norma." This dish combines pasta with eggplant, tomatoes, Ricotta Salata cheese, and fresh basil.