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
Hello, I'm Tony Mantuano, and we are going to do a classic Sicilian pasta called pasta alla Norma. This pasta dish comes from Catania, on the Eastern coast of Sicily, where one of its inhabitants, Vincenzo Bellini, wrote an opera called Norma.
Provided by Tony Mantuano
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the pasta and sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, cut the eggplants into a large dice. Heat a skillet to high heat, add the olive oil, then the eggplant in one layer. Season with salt and pepper and add more oil if the pan becomes too dry. Continue cooking until eggplant is lightly brown. Add the garlic, chili pepper, dried oregano and stir to keep the garlic from browning. Add tomato passato, bring sauce back to a simmer and cook for 5 more minutes.
- Assemble the dish: When the sauce is finished cooking, turn off the heat and add the basil. Meanwhile, when the pasta is firm to the touch, reserve 1 cup pasta water (you will only need half). Drain the pasta and return it to the pot along with the sauce and ½ cup pasta water. Over low heat gently toss the pasta with the sauce for 2 minutes to allow it to "marry" and absorb some of the sauce. The dish is done when the pasta begins to stick to the bottom of the pot. Garnish with grated ricotta salata cheese and serve.
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
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
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
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