Pasta alla Norma
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Cost
- $11.00
- Nutrition
- 580 cal · 22g protein
- meatless
- budget
🍳 1 pan · Picky-eater safe bet: plain beans
Pasta alla Norma is a Italian weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $11 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain beans works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 oz rigatoni
- 1 count eggplant
- 1 can (28 oz) no-salt-added crushed tomatoes
- 4 cloves garlic
- 1 bunch fresh basil
- ¼ tsp red pepper flakes
- 5 tbsp olive oil
- 1 can (15 oz) no-salt-added cannellini beans
- 2 tsp salt
Steps
- Cut the eggplant into ¾-inch cubes, toss with salt, and let sit while the pasta water heats.
- Pat the eggplant dry and fry in 4 tbsp oil in a large skillet over medium-high heat 10 minutes until golden and soft; set aside.
- Add the remaining oil, garlic and pepper flakes for 1 minute, then the tomatoes. Simmer 10 minutes. Stir in the drained, rinsed beans for extra protein.
- Cook the rigatoni in salted water until al dente; drain, saving a little pasta water.
- Toss the pasta with the sauce and most of the eggplant, loosening with pasta water. Top with remaining eggplant and torn basil.
- Picky eater tip: serve plain rigatoni with a little sauce or olive oil, and keep the eggplant and basil on the side.
- Make ahead: fry the eggplant and make the sauce up to 2 days ahead and refrigerate; reheat, then cook the pasta fresh.
On the side: Simple green salad (5 min)
1 bag bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 22 g
- Carbohydrates
- 68 g
- Fiber
- 13 g
- Sugar
- 9 g
- Fat
- 20 g
- Saturated fat
- 3 g
- Sodium
- 480 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop