Pasta alla Norma
Pasta alla Norma
Ingredients
Instructions
Instructions
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Cook the Spaghetti or Bucatini in a large pot of salted boiling water until 'al dente.' Drain, reserving some of the cooking water.
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In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté until golden brown and softened.
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In a separate saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant.
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Add the diced tomatoes, dried oregano, salt, and pepper to the saucepan. Simmer for about 10 minutes until the sauce thickens slightly.
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Combine the cooked pasta, sautéed eggplant, and tomato sauce in the pan. Toss well to coat the pasta evenly.
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Serve the Pasta alla Norma topped with crumbled ricotta salata cheese and fresh basil leaves.
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Set manual and pressure to high for 40 minutes.
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When the timer goes off cover the vent with a towel and quick release the steam.
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Remove the dish carefully as it will be hot and remove the foil from the dish draining.
Serving Size 5
Servings 8
- 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%
- Vitamin C 10 mg
- Iron 12 mg
- Vitamin E 8 IU
- Vitamin K 5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Interesting Facts:
- 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.
