Recipes · Italian · Pasta
Pasta alla Norma
One serving has 771 kcal and 24 g protein, and at least a fifth of a woman's daily need of selenium (124%), thiamin (99%), manganese (97%), copper (83%), folate (75%) and niacin (73%). Ready in 40 minutes.
- Preparation: 15 min
- Cooking: 25 min
- Makes: 1 serving (485 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 100 g Pasta, dry
- 180 g Eggplant, raw
- 150 g Tomatoes, canned, crushed
- 5 g Garlic, raw
- 25 g Olive oil
- 4 g Basil, fresh
- 20 g Pecorino Romano cheese
- 1 g Salt
Method
- Cut the eggplant into 2 cm cubes, salt lightly and leave in a colander for 15 minutes to draw out some moisture, then pat dry.
- Heat the olive oil in a wide pan over medium-high heat and fry the eggplant in batches until golden and tender, about 8 minutes; lift out onto paper towel.
- Lower the heat, add the garlic to the same pan and cook 30 seconds, then add the crushed tomatoes and the salt and simmer 12 minutes until thickened.
- Stir most of the fried eggplant back into the sauce and warm through.
- Cook the pasta in boiling water until al dente, drain, and toss with the sauce.
- Plate up, top with the remaining eggplant, scatter with torn basil and the grated cheese (ricotta salata is traditional; pecorino romano is used here).
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 771 kcal | 36% |
| Carbohydrates | 98.7 g | |
| Water | 323 mL | |
| Fiber | 11.6 g | 39% |
| Protein | 24.1 g | 50% |
| Tryptophan | 0.31 g | |
| Threonine | 0.83 g | |
| Isoleucine | 1 g | |
| Leucine | 1.8 g | |
| Lysine | 1.1 g | |
| Methionine | 0.36 g | |
| Cystine | 0.34 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 0.69 g | |
| Valine | 1.2 g | |
| Histidine | 0.63 g | |
| Fat | 32.7 g | |
| Monounsaturated | 20.1 g | |
| Polyunsaturated | 3.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.3 g | |
| Saturated | 7.3 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 20.8 mg | |
| Calcium | 318 mg | 32% |
| Copper | 0.75 mg | 83% |
| Iron | 6.2 mg | 34% |
| Magnesium | 120 mg | 39% |
| Manganese | 1.7 mg | 97% |
| Phosphorus | 442 mg | 63% |
| Potassium | 1,124 mg | 24% |
| Selenium | 68.3 µg | 124% |
| Sodium | 964 mg | |
| Zinc | 2.7 mg | 34% |
| Thiamin (vitamin B1) | 1.1 mg | 99% |
| Riboflavin (vitamin B2) | 0.63 mg | 57% |
| Niacin (vitamin B3) | 10.3 mg | 73% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 30% |
| Pyridoxine (vitamin B6) | 0.6 mg | 46% |
| Folate (vitamin B9) | 300 µg | 75% |
| Cobalamin (vitamin B12) | 0.22 µg | 9% |
| Choline | 51.6 mg | 12% |
| Vitamin A | 48.1 µg | 7% |
| Vitamin C | 20 mg | 27% |
| Vitamin D (D2 + D3) | 4 IU | 1% |
| Vitamin E | 6.2 mg | 41% |
| Vitamin K | 46.5 µg | 52% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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