Spaghetti Alla Norma with Roasted Eggplant
A delicious, healthy and easy to make pasta dish made with whole wheat pasta, roasted eggplant, fresh herbs and slices of ricotta salata cheese. To make this dish even quicker, use your favorite jarred tomato sauce.
Ingredients
- 28 oz. can whole peeled tomatoes using a separate large bowl, break down and crush the whole tomatoes by hand or use potato masher
- 1 carrot cut in half
- 1 lb. whole wheat spaghetti
- 1 eggplant or 2 small-medium partially peeled as described above and cut into 1 ½ in. cubes
- 2 cloves garlic minced
- 2 tablespoon extra virgin olive oil plus more for drizzling
- ricotta salata cheese
- 1 parmigiano reggiano cheese
- basil leaves fresh
- course salt
- 1 tablespoon dried italian herbs or oregano
- crushed red pepper flakes *optional
Instructions
- Preheat oven to 450 F.
- Begin to bring a large pot of generously salted water to a boil.
- In meantime, heat oil in a large skillet on medium heat.
- Add the chopped garlic and sauté for 30 seconds until fragrant.
- Add the pour in the crushed tomatoes, carrot, herbs and simmer for 20 minutes stirring occasionally.
- While the tomatoes are simmering and water is coming to a boil, toss eggplant onto a baking sheet with a pinch of salt, olive oil and roast in the oven for about 15 minutes (more or less) until golden and soft but not too mushy (you want the eggplant to have a bit of texture).
- While the eggplant is cooking and tomato sauce is simmering, wait for pasta water to boil, then and cook spaghetti as directed until al dente.
- Drain the cooked spaghetti and add it directly into the tomato sauce along with the roasted eggplant and let sit for 5 minutes. Remove the carrot halves from tomato sauce.
- Serve in bowls with some shredded chunks of ricotta salata and grated Parmigiano Reggiano cheese.
- Top with fresh basil and crushed red pepper (for a little kick if desired) and a drizzle of olive oil.
Notes
Nutrition calculations do not include cheese.
Subscribe
Nutrition
Serving: 1bowlCalories: 528kcalCarbohydrates: 102gProtein: 20gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 0.2mgSodium: 310mgPotassium: 934mgFiber: 6gSugar: 10gVitamin A: 2808IUVitamin C: 22mgCalcium: 128mgIron: 6mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Tried this recipe?Mention @spoonfulofplants or tag #spoonfulofplants!