Penne Alla Norma

Penne Alla Norma


  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 5 cups cubed peeled eggplant (about 1 pound)
  • 1 1/2 teaspoons crushed red pepper
  • 2 cups chopped spinach
  • 2 cups chopped seeded tomato
  • 1/2 cup water
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • 1 (8-ounce) can tomato sauce
  • 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese


Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes. Add eggplant and red pepper; sauté 5 minutes or until lightly browned. Add spinach and next 5 ingredients (spinach through tomato sauce); reduce heat, and simmer 15 minutes. Combine eggplant mixture and pasta in a large bowl; toss well. Sprinkle with Parmesan cheese.

    This spicy combination of eggplant and tomatoes is a classic Sicilian pasta dish.
  • Yield: Makes 6 servings (serving size: 1 1/2cups)

Nutritional Information

Calories per serving: 418
Caloriesfromfat per serving: 19%
Fat per serving: 8.7g
Saturated fat per serving: 2.4g
Monounsaturated fat per serving: 4.2g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 15.8g
Carbohydrate per serving: 70.3g
Fiber per serving: 6.1g
Cholesterol per serving: 6mg
Iron per serving: 4.4mg
Sodium per serving: 506mg
Calcium per serving: 168mg

Good to Know

Not all rich pasta dishes pack on the calories. Whole-wheat pasta adds healthy carbohydrates and fiber to this veggie-based sauce.

This Recipe Is