Recipe courtesy of Valerie Bertinelli
Pasta Salad Alla Norma
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- Level: Easy
- Total: 1 hr 30 min (includes resting and cooling times)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 471
- Total Fat
- 22 g
- Saturated Fat
- 7 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 30 mg
- Sodium
- 665 mg
- Level: Easy
- Total: 1 hr 30 min (includes resting and cooling times)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 471
- Total Fat
- 22 g
- Saturated Fat
- 7 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 30 mg
- Sodium
- 665 mg
Ingredients
Directions
- Put the eggplant in a colander and toss with 1 teaspoon salt. Let stand, tossing occasionally, for 30 minutes to 1 hour. Rinse and drain well, then pat dry with paper towels.
- Bring a large pot of salted water to a boil. Cook the penne according to the package directions.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally, until very tender and golden brown, about 8 minutes. Add the cherry tomatoes, capers and garlic and cook, stirring often, until the tomatoes start to break down, about 2 minutes more. Transfer to a large bowl.
- Add the drained pasta to the bowl with the eggplant mixture and stir in the vinegar; add salt to taste. Let stand until cooled to slightly warm or room temperature, then stir in the mozzarella and basil. Serve immediately or refrigerate for up to 4 hours.
