02 Nov Alla Norma Pasta (Pasta With Eggplant)
This is a higher potassium recipe because of the eggplant and tomatoes.
To lower the potassium, use a smaller eggplant and use only 1/2 can of whole peeled tomatoes. Substitute 1 cup of vegetable stock for the missing tomatoes.
Nutrition information: in Potassium
1 big eggplant cut into small cubes (262mg)
1 can 14.5oz whole peeled tomatoes {212 mg}
Ingredients
- 3 cups dry rigatoni
- 1 tablespoon olive oil
- 1 onion chopped
- 1 garlic clove crushed
- 1 big eggplant cut into small cubes
- 1 can 14.5oz whole peeled tomatoes
- Salt and pepper to season
- ½ cup of basil chopped
Instructions
- Cook the rigatoni according to the al dente package instructions. Reserve 1/2 cup of cooking water before draining the pasta.
- Heat a large saucepan or Dutch oven over medium heat.
- Add the olive oil and onion and sauté until the onion is translucent.
- Add the crushed garlic and cook for another 30 seconds.
- Add the eggplant. Cover and cook for 10 minutes.
- Finally, add the whole peeled tomatoes with their accompanying juice. Mash the whole tomatoes in the pan and season with salt and pepper. Cover and cook for 20 to 30 minutes, stirring occasionally.
- Add the chopped basil and mix. Cook for another 5-10 minutes until the eggplant is tender.
- Add the pasta into the eggplant and tomato sauce along with 1/4 cup of the pasta cooking water. Cook another 2-3 minutes until the pasta is coated with the sauce.
Nutrition
Calories: 337kcalCarbohydrates: 63gProtein: 13gFat: 6gSodium: 157mgPotassium: 780mgFiber: 13gSugar: 9gCalcium: 133mgMagnesium: 133mgPhosphorus: 245mg
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