Dinner for 6

Pasta Alla Norma with canned tomatoes

Name: Pasta Alla Norma with canned tomatoes
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 large eggplant; 1 lb rigatoni pasta; 2 cans (28 oz) peeled plum tomatoes; 1 cup roughly chopped basil; 1/2 cup coarsely grated ricotta salata or parmigiano-reggiano (optional); 1/4 cup breadcrumbs; 3 cloves garlic; 3 tbsp olive oil; 1 pinch crushed red pepper; salt and pepper (optional)

$7.00for 440 minServes 6

Roasted eggplant and tomato sauce are tossed with rigatoni, basil, garlic, and a crisp breadcrumb topping.

Photo: kitchenswagger.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggplant, 1.25 lb$1.99/lb typical	1.25 lb	$2.49Typical price
	Pasta, 16 oz$0.10/oz typical	16 oz	$1.60Typical price
	Canned tomatoes, 56 oz$0.08/oz typical	56 oz	$4.48Typical price
	Fresh herbs (cilantro, 0.5$1.49 each typical	0.5	$0.74Typical price
	Parmesan, 1 oz$0.55/oz typical	1 oz	$0.48Typical price
	Bread crumbs, 1 oz$0.14/oz typical	1 oz	$0.14Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
Total for the servings shown		$10.50

Swaps

Swap pasta for egg noodlesabout $0.04/oz more at typical prices
Swap bread crumbs for stuffing mixabout $0.16/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

40 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

Italian Vegetarian Budget Family Dinners Summer

Typical price

$1.75 per serving$7.00 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 large eggplant
1 lb rigatoni pasta
2 cans (28 oz) peeled plum tomatoes
1 cup roughly chopped basil
1/2 cup coarsely grated ricotta salata or parmigiano-reggiano (optional)
1/4 cup breadcrumbs
3 cloves garlic
3 tbsp olive oil
1 pinch crushed red pepper
salt and pepper (optional)

Steps

Heat the oven to 425 F and toss diced eggplant with 2 tablespoons olive oil, salt, and pepper on a baking sheet.
Roast the eggplant for 20 minutes, turning once halfway through.
Cook the rigatoni in salted water until tender, then drain it.
Heat the remaining olive oil in a large skillet and cook the garlic and red pepper for 1 minute.
Add the tomatoes, salt, and pepper, then simmer for 12 minutes while breaking them apart.
Stir the pasta, eggplant, and basil into the sauce, then top with breadcrumbs and grated cheese.