PASTA ALLA NORMA
Steps:
- Bring a 2-quart pot of water to a boil. Heat 4 inches of vegetable oil in a Dutch oven over medium heat until it reaches 300 degrees F on a deep-fry thermometer. Line a plate with paper towels.
- Using a peeler, peel the eggplant lengthwise skipping every other stripe so the eggplant looks like a zebra pattern. Dice the eggplant into 1-inch cubes, place in a strainer and lightly sprinkle with salt. Let the water drain from the eggplant in the strainer to get rid of any bitterness, about 15 minutes. Discard the water and pat down the eggplant with paper towels.
- Blanch the eggplant in the hot oil for 7 to 8 minutes (you only want the eggplant to get soft). Take the eggplant out of the oil to the prepared plate, and then turn up the temperature to 350 degrees F.
- Once the temperature reaches 360 degrees F, shut off the heat. Then add the eggplant and turn the heat back on (this will help if the oil spills over a little bit). Deep fry the eggplant until deep golden brown in color, 2 to 3 minutes (the eggplant should look a little wrinkly and have a firm texture on the outside and be soft and silky on the inside). Place the eggplant on fresh paper towels to drain the oil and put aside.
- Add the olive oil to an 8-inch saute pan over medium-low heat. Season the pasta water with salt, place the pasta in the boiling water and cook it 75 percent of the way (about 12 minutes).
- Once the oil is warm, add the garlic and infuse the oil, about 2 minutes (the garlic should not sizzle or brown). Add the dried oregano, cook 1 more minute, and then add the tomato sauce and 1/4 cup pasta water. Reduce while the pasta finishes cooking. If it gets too dry, add more pasta water. Remove the garlic and add a pinch of salt and the torn basil.
- Transfer the pasta to the tomato sauce along with some of the pasta cooking water (1/3 to 1/2 cup). Add the fried eggplant to the pan and toss to combine. Turn off the heat and add the Parmesan; toss again. Finish with the butter and toss a final time.
- Place the pasta into plates and grate the ricotta salata with a large grater over top. Top with a basil leaf or two and serve immediately.
PASTA ALLA NORMA
This is an original recipe given to me from Sicilian relatives. Pasta is tossed with a simple tomato sauce, then topped with fried eggplant, ricotta salata, and hot peppers. The cut of pasta is not too important, it is good even with spaghetti.
Provided by Buckwheat Queen
Categories Main Dish Recipes Pasta
Time 1h7m
Yield 4
Number Of Ingredients 10
Steps:
- Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
- Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 58.4 g, Cholesterol 7.4 mg, Fat 10.3 g, Fiber 8.5 g, Protein 11.8 g, SaturatedFat 2.5 g, Sodium 4571.7 mg, Sugar 10.4 g
PASTA ALLA NORMA (EGGPLANT PASTA)
This is a classic Italian pasta dish from Sicily that was created after Bellini's opera Norma, made with fried eggplant, tomatoes, ricotta, and fresh basil. As with many classic Italian dishes - only a few ingredients are needed, but they should be of excellent quality. [Recipe originally submitted to Allrecipes.it]
Provided by Aldo
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 4
Number Of Ingredients 9
Steps:
- Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
- In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
- Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.
Nutrition Facts : Calories 770.3 calories, Carbohydrate 115.7 g, Cholesterol 17.6 mg, Fat 24.1 g, Fiber 19 g, Protein 26.7 g, SaturatedFat 5.6 g, Sodium 1745.5 mg, Sugar 15.8 g
PASTA ALLA NORMA
This traditional Sicilian pasta dish of sautéed eggplant tossed with tomato sauce and topped with ricotta salata makes for a satisfying vegetarian dinner, and it can be thrown together in under an hour.
Provided by Mark Bittman
Categories dinner, easy, lunch, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the eggplant about 1/2 inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.
- At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there's more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.
- Cook the pasta until tender but not mushy. While it's cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 757 milligrams, Sugar 9 grams
CLASSIC PASTA ALLA NORMA
This is down-home, primal Sicilian cooking, using inexpensive and commonly available ingredients: olive oil, eggplant, tomato and pasta. A showering of grated ricotta salata and toasted bread crumbs adorns this humble yet justly famous dish. The Sicilian composer Vincenzo Bellini adored it with such a passion that it was eventually named after his 19th-century opera "Norma" - or so goes the story.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make a quick tomato sauce: Put 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add onions, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in garlic, red pepper and basil leaves and cook for 1 minute. Add tomatoes, stir and bring to a simmer. Reduce heat to low and let sauce simmer gently for 20 minutes, until slightly thickened. Taste and adjust seasoning. Set aside. (Sauce may be prepared up to 2 days in advance.)
- Meanwhile, bring a large pot of well-salted water to a boil. Turn heat to low and cover pot until it's time to cook the pasta.
- Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
- Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
- To assemble and serve, boil pasta until al dente, leaving it a little firmer than normal. Bring the tomato sauce to a simmer. Add eggplant to sauce and gently stir to combine. Reserve a cup of pasta cooking water, then drain pasta and add to sauce. Using 2 wooden spoons or tongs, toss pasta and sauce, and let cook 1 minute more. Thin sauce if necessary with a little pasta cooking water.
- Transfer to a warmed wide pasta bowl. Sprinkle with grated ricotta salata and bread crumbs. Garnish with torn or whole basil leaves and a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 7 grams, Carbohydrate 74 grams, Fat 12 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 909 milligrams, Sugar 10 grams
PASTA ALLA NORMA
Try this easy version of an alla norma, which uses roast aubergine instead of fried. It's then tossed with spaghetti and a rich tomato and basil sauce
Provided by Esther Clark
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.
- Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.
- Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.
- Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.
Nutrition Facts : Calories 517 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
EASY PASTA ALLA NORMA
As an Italian, it just doesn't get better than pasta and eggplant! Give this pasta alla norma a try for a perfect weeknight dinner!
Provided by Cindy Anschutz Barbieri
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium-high heat until smoking. Add garlic and then eggplant and cook stirring regularly, until softened and lightly browned, 8 to 10 minutes. Add tomatoes, basil, and thyme. Bring everything to a boil, reduce heat, and simmer for 15 minutes. Season with sea salt and pepper to taste.
- Meanwhile, bring a large pot of water to a boil and add 2 tablespoons salt. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and pour hot pasta into the skillet with eggplant mixture. Toss to combine.
- Garnish with basil leaves and red pepper flakes. Drizzle some olive oil on top and serve topped with Parmesan cheese.
Nutrition Facts : Calories 658.2 calories, Carbohydrate 107.8 g, Cholesterol 4.4 mg, Fat 17.5 g, Fiber 14.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 1029.7 mg, Sugar 13.7 g
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- If making your own marinara: Cook the sauce per instructions. If it’s done cooking before you’re ready to assemble, cover the pot and keep it warm over very low heat. If you’re using store-bought marinara, warm it in a pot over medium-low heat while you cook the pasta.
- Meanwhile, preheat the oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper for easy cleanup.
- Use a vegetable peeler to shave off long alternating strips of eggplant peel. The eggplants will look striped like zebras when you’re done. Then slice the eggplants into ½-inch thick rounds, discarding the end pieces.
- Place the eggplant on the lined baking sheets. Brush the rounds with olive oil on both sides. Sprinkle the eggplant with the salt and plenty of pepper. Roast until deeply golden and tender, about 35 to 45 minutes, flipping after 20 minutes. Set aside.
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- Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
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