PASTA ALLA NORMA
Provided by Serena Palumbo
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- To make the spicy marinara sauce: Combine the onion, carrot, celery, garlic, tomato puree, and broth in a large, deep saucepan and cook over medium heat until reduced by 1/3. Add the salt, and red pepper flakes, to taste.
- For the eggplants: Heat 4 tablespoons of canola oil in a large skillet, over medium-high heat, and fry the eggplant. Drain them on paper towels and sprinkle with sea salt.
- Stir the cooked eggplant into the marinara sauce. Keep the sauce warm.
- For the pasta:
- Bring a large pot of salted water to a boil and cook the pasta to al dente, about 6 to 8 minutes. Drain the pasta, and add it to the marinara sauce. Stir in the grated cheeses.
- Divide the pasta among the plates and top with a strip of ricotta salata and some fresh basil.
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
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
PASTA ALLA NORMA: NORMA'S PASTA
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the penne in a pot of boiling salted water. Stir to prevent the pasta from sticking together. While the pasta is cooking, make the sauce.
- To make the sauce: In a saucepan, heat up 4 tablespoons of olive oil. Gently saute the chopped onions until tender, then add the plum tomatoes and liquid from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Season the sauce with salt, and pepper, to taste. Cook the tomato sauce for a few minutes, until the sauce has thickened.
- In another pan, heat olive oil and fry the eggplant cubes until golden.
- Drain the eggplant cubes on a paper towel to remove the excess oil. Drain the pasta approximately 2 minutes before the 'al dente' stage and add the pasta to the saucepan. Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves and sprinkle with ricotta salata. Mix the ingredients together well in the saucepan so that the pasta and the sauce are well amalgamated or combined. Be careful not to overcook the pasta. Transfer the pasta to a warm serving bowl or divide the pasta among warm plates and sprinkle extra ricotta salata on top and serve immediately.
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
QUICK AND AWESOME PASTA ALLA NORMA
Very quick to prepare and full of flavor. Great "just back from a long day at work but want to feel like I am on a Mediterranean holiday" recipe. Serve with a fresh salad and crusty bread.
Provided by NP
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Cut eggplants into french fry-sized strips and salt lightly.
- Heat 1/2 cup olive oil in a skillet over medium heat. Add eggplant strips and fry until lightly browned and fully cooked through, turning from time to time, 4 to 8 minutes. Drain on paper towels.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti, bay leaf, and peppercorns to the boiling water and cook, stirring occasionally, until spaghetti is tender yet firm to the bite, about 12 minutes.
- Heat extra-virgin olive oil in a skillet over medium-low heat. Add garlic and chile pepper and fry lightly until fragrant, 1 to 2 minutes. Add chopped tomatoes and cook until soft but still holding shape, about 5 minutes. Season to taste with salt and pepper.
- Drain pasta and immediately add to cooked tomatoes. Add fried eggplant, feta, and basil. Toss to combine and serve immediately.
Nutrition Facts : Calories 1079.3 calories, Carbohydrate 118.6 g, Cholesterol 50.5 mg, Fat 56.6 g, Fiber 18.9 g, Protein 29.1 g, SaturatedFat 14.8 g, Sodium 1244.6 mg, Sugar 21.4 g
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.
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VALERIE BERTINELLI'S PASTA SALAD ALLA NORMA RECIPE
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3.3/5 (23)Category Entrées,Side DishesAuthor Valerie Bertinelli
- 1. 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 on paper towels.
- 3. While the pasta cooks, heat the olive 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, garlic and capers, and cook, stirring often, until the tomatoes start to break down, about 2 minutes more. Transfer to a large bowl.
- 4. 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 and then stir in the mozzarella and basil. Serve immediately or refrigerate for up to 4 hours.
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