Opera-inspired pasta is on the rise
Taste the flavors of Sicily in this traditional Sicilian dish. Eggplant gives a meaty texture to this vegetarian dinner. The recipe originates from Catania on the eastern coast of Sicily and is named after the opera “Norma”, composed by the Sicilian Vincenzo Bellini.
Parmesan for the garnish is grated instead of grated. To grate the cheese, use a coarse grater. Or you can use grated Parmesan.
• Any type of short pasta can be used such as penne or ziti.
• Any type of pasta sauce can be used.
• Prepare the ingredients.
• Add water for the pasta.
• Start the eggplant sauté.
• Boil the pasta.
• Complete aubergine sauce.
To buy: 1 pound of eggplant, 1 bottle of minced garlic, 1 bottle of red pepper flakes, 1 jar of marinara sauce, 1 package of rigatoni, 1 small carton of ricotta, 1 small piece of parmesan and 1 bunch of basil.
Staples: olive oil, salt and black peppercorns.
Linda Gassenheimer is the author of over 30 cookbooks, including her most recent, “The 12-Week Diabetes Cookbook”. Listen to Linda on www.WDNA.org and all the major podcast sites. Email him at [email protected]
Makes: 2 servings
1 tablespoon of olive oil
1 pound eggplant, skin cut into 1-inch pieces (about 5 1/2 cups)
2 garlic cloves, crushed
Pinch of red pepper flakes
1 cup marinara sauce
1/4 pound rigatoni pasta (about 2 cups)
1/4 cup ricotta
Salt and freshly ground black pepper
1/4 cup fresh basil, torn into bite-sized pieces
2 tablespoons of grated Parmesan
Boil a large saucepan 3/4 filled with water. Heat the oil in a large skillet over medium-high heat. Add the eggplants and sauté for about 10 minutes, stirring occasionally. Lower the heat to medium and add the garlic, red pepper flakes and marinara sauce. Simmer 3-4 minutes.
When the water comes to a boil, add the rigatoni and boil for 8 minutes. Drain, leaving 2-3 tablespoons of water in the pot. Return the rigatoni to the pot and toss with the ricotta cheese. Add the eggplant rigatoni mixture to the pan. Mix well. Add salt and pepper to taste. Divide between two plates and garnish with basil and grated Parmesan.
Per serving: Calories 471 (29% from fat), 15.1 g of fat (4.8 g saturated, 5.3 g monounsaturated), 22 mg of cholesterol, 16.6 g of protein, 69 g of carbohydrates, 11.2 g fiber, 164 mg sodium.