Pasta Norma
Recipe from Family Circle

Fresh herbs--oregano, chives and a cup of basil--pack garden-fresh flavor into the eggplant and tomato sauce. Served over pasta and topped with ricotta cheese, the saucy mixture becomes a satisfying vegetarian dinner.



by 2  people


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Ingredients
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    3   tablespoons 
    olive oil
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    1 1/2  pounds 
    eggplant, ends trimmed and cut into 1/2-inch cubes
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    1   medium 
    onion, halved and thinly sliced
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    3   
    garlic, chopped
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    1   teaspoon 
    salt
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    1/2  teaspoon 
    red pepper flakes
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    1  28  ounce can 
    diced tomatoes in juice
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    1   pound 
    rotini pasta
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    1   cup 
    packed basil, torn into pieces
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    1   tablespoon 
    fresh oregano, chopped
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    3   tablespoons 
    snipped chives
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    6   tablespoons 
    part-skim ricotta cheese

Directions
1.
Heat oil in a large skillet over medium-high heat. Add eggplant, onion, garlic and 1/2 teaspoon of the salt. Cook 8 minutes, stirring occasionally, until eggplant softens.
2.
Add red pepper flakes, tomatoes with juice and remaining 1/2 teaspoon salt. Bring to a simmer. Lower heat to medium-low; cook for 10 minutes or until eggplant is very soft.
3.
While sauce is simmering, cook pasta following package directions. Drain.
4.
Stir most of the basil, oregano and chives into the sauce; toss with pasta. Serve with dollops of ricotta cheese and the reserved herbs on top.
Nutrition information
Per Serving: cal. (kcal) 398, Fat, total (g) 9, chol. (mg) 5, sat. fat (g) 2, carb. (g) 67, fiber (g) 8, pro. (g) 13, sodium (mg) 581, Percent Daily Values are based on a 2,000 calorie diet
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