Pasta alla Norma with eggplant and fresh ricotta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pasta alla Norma with eggplant and fresh ricotta

Pasta alla Norma with eggplant and fresh ricotta

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 740 Calories/Serving

30–40 Minutes

This gluten-free crowd-pleaser will convert even those who claim they don’t like eggplant.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces gluten-free quinoa penne
  • 1 eggplant
  • ¼ cup Kalamata olives
  • 1 or 2 shallots
  • Fresh oregano
  • Peeled fresh garlic
  • ½ teaspoon red chile flakes (optional)
  • 1¾ cups diced tomatoes
  • 1 head living butter lettuce
  • ¼ cup walnuts
  • Sunbasket house dressing (olive oil - balsamic vinegar - Dijon mustard - fresh garlic)
  • Fresh flat-leaf parsley
  • ½ cup fresh ricotta
  • ¼ cup grated Parmesan

Nutrition per serving

Total Fat 39g (50% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 500mg (22% DV), Total Carb. 77g (28% DV), Fiber 10g (36% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 18g
Contains: Milk, Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Add the penne and cook until just tender, 7 to 9 minutes. Drain and set aside.
While the water heats and the penne cooks, prepare the eggplant and sauce.


Prep and cook the eggplant

  • Trim the ends from the eggplant; cut the eggplant lengthwise into ½-inch-thick slices and then crosswise into ½-inch pieces.
In a large sauce pot over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking.
Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Transfer to a plate. Do not clean the pot.
While the eggplant cooks, prepare the sauce ingredients.


Prep the sauce ingredients; make the sauce

  • Coarsely chop the olives.
  • Peel and finely chop enough shallots to measure ¼ cup.
  • Strip the oregano leaves from the stems; coarsely tear the leaves.
  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
In the same pot used for the eggplant, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the olives, shallots, oregano, garlic, and as many chile flakes as you like and cook, stirring occasionally, until fragrant, 2 to 3 minutes.
Stir in the tomatoes, season with salt, and simmer until the sauce is slightly thickened, 3 to 5 minutes. Stir in the eggplant and cook until heated through, 1 to 2 minutes.
While the sauce simmers, prepare the salad.


Make the salad

  • Trim the root end from the butter lettuce.
  • Coarsely tear the lettuce leaves.
  • Coarsely chop the walnuts.
In a large bowl, combine the lettuce, walnuts, and as much house dressing as you like and toss to coat. Season to taste with salt and pepper.


Finish the pasta

  • Strip the parsley leaves from the stems; coarsely tear the leaves.
Add the penne to the pot with the sauce and toss to coat. Garnish with the parsley, dollop with the ricotta, and sprinkle with the Parmesan.


Transfer the pasta to individual bowls. Serve with the salad and remaining house dressing.

Kids can!
  • Strip and tear the oregano and parsley.
  • Press the garlic (if you have a press).
  • Tear the lettuce leaves.
  • Toss the salad with the dressing.
  • Garnish and serve the pasta.