PASTA ALLA NORMA
This recipe combines the flavors of Sicily: eggplant, tomato and ricotta salata. It's a delicious summery dish, which can be enjoyed paired with a Southern Italian white wine. Enjoy!
Provided by Nonna Box
Number Of Ingredients 8
- Slice the eggplant into ½ inch thick slices and then set to drain as described above (sprinkle with salt, then rinse and pat dry after 20-30 minutes).
- Once your eggplant has drained and been patted dry, add olive oil to a large pan over high heat.
- Add the eggplant to the pan and toss to coat with oil evenly and fry the eggplant (you will likely need to cook the eggplant in batches).
- Sprinkle a pinch of oregano on the eggplant as it cooks.
- Cook until all sides of the eggplant are golden, then remove to a plate and cook the next batch (do not drain on paper towels).
- When the last batch is golden, add all cooked eggplant back to the pan along with a little more olive oil and the garlic. Turn the heat to medium.
- Once the garlic is cooked, add the tomatoes. Simmer for 10 to 15 minutes and add salt as necessary.
- Start a pot of boiling water for the pasta. Cook according to pasta instructions until al dente then drain the pasta and reserve a cup of pasta water.
- Tear up half of the basil and stir into the eggplant and tomato sauce, then pour over the pasta and toss.
- Add a little of the reserved pasta water, if necessary, to get the sauce to evenly coat the pasta.
- Plate the sauced pasta and sprinkle with the grated ricotta salata to taste, then garnish with fresh basil leaves.
Nutrition Facts : ServingSize 120 g, Calories 777 kcal, Carbohydrate 100 g, Protein 21 g, Fat 33 g, SaturatedFat 7 g, Cholesterol 16 mg, Sodium 45 mg, Fiber 9 g, Sugar 12 g
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
Number Of Ingredients 10
- 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
Yield 4 to 6 servings
Number Of Ingredients 10
- 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 RECIPE BY TASTY
Here's what you need: medium eggplant, kosher salt, olive oil, garlic, whole peeled tomato, red pepper flakes, whole wheat spaghetti, ricotta salata, fresh basil
Provided by Crystal Hatch
Yield 6 servings
Number Of Ingredients 9
- Trim the ends of the eggplant, then slice into ½-inch (1 ¼ cm) thick rounds. Lay the eggplant rounds on a paper towel and season generously on both sides with salt. Let rest for 10 minutes to draw out excess moisture. After 10 minutes, pat the eggplant rounds with a paper towel to remove the moisture.
- Heat a griddle pan over medium-high heat and grease with 2 tablespoons of the olive oil, or your oil of choice. Grill the eggplant for about 2 minutes on each side, or until grill marks are formed. Set aside to cool, then cut into bite-size pieces.
- Heat the remaining 2 tablespoons of olive oil in a large pan over medium heat. When the oil is hot, add the smashed garlic and cook until fragrant and lightly browned but not burnt, flipping as needed. Remove the garlic from the oil and set aside to cool, then mince.
- To the garlic oil, add the chopped tomatoes. Cook for 5-10 minutes, or until caramelized. Add the reserved tomato juice and simmer until reduced to a sauce-like consistency, 5-8 minutes.
- Add ½ teaspoon salt, the red pepper flakes, and the minced fried garlic. Stir well, reduce the heat to low, and simmer while you make the pasta.
- In a large pot of boiling water, cook the pasta according to the package instructions. Drain and return to the pot.
- Pour the tomato sauce over the hot pasta. Add the eggplant, ricotta salata, and fresh basil. Toss until well combined.
- Serve immediately.
Nutrition Facts : Calories 461 calories, Carbohydrate 73 grams, Fat 13 grams, Fiber 9 grams, Protein 14 grams, Sugar 11 grams
PASTA ALLA NORMA
This classic Italian dish is said to have been created in the 1800s after the opening night of Bellini's opera Norma.
Provided by Melissa Kelly
Yield Makes 6 servings
Number Of Ingredients 11
- Place eggplant cubes in colander and sprinkle with 2 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add peperoncini and tomatoes with juice; cook until tomatoes begin to soften, about 15 minutes. Remove tomato sauce from heat.
- Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Working in 3 batches and adding 1 tablespoon olive oil for each batch, cook eggplant until browned on all sides, about 8 minutes. Using slotted spoon, transfer eggplant to tomato sauce in skillet.
- Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup pasta cooking water. Add cooking water to sauce; bring to boil. Add spaghetti and basil to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl; top with ricotta salata and serve.
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
Yield 4 to 6 servings
Number Of Ingredients 11
- 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
EASY PASTA ALLA NORMA
- 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
PASTA ALLA NORMA....PASTA TOSSED WITH FRESH TOMATO SAUCE, FLAVOR
This dish originated in the city of Catania in Sicily, the home of the famous Italian composer Vincenzo Bellini. Although there are conflicting stories exactly how the dish was named and by who, most believe it was in honor of Bellini and his famous opera "Le Norma" composed in 1831. The dish is actually quite simple yet surprisingly deliciously. Pasta is tossed with fresh tomato sauce, seared eggplant and shredded ricotta salata cheese just before serving. Individual flavors are retained and complimented when combined. The fresh sauce is usually traditional, made with olive oil, garlic, onion, fresh peeled or good quality canned tomatoes from Italy, and plenty of fresh basil. My recipe replaces garlic and olive oil with Peter's Garlic Oil; olive oil infused with pot roasted garlic, Tuscany seasoning and a hint of red pepper flakes. It adds terrific complex flavors to the sauce while seasoning the eggplant. Preparation of the eggplant is important. It is peeled and thick sliced lengthwise. The eggplant is then "sweated" with salt to release its dark bitter liquid. If electing to cook the eggplant by sautéing, lightly coat the pan with oil from Peter's Garlic Oil. If oven baking, liberally brush slices with the seasoned olive oil and place on cookie sheets. Brush with enough additional flavored oil to keep the eggplant from drying out. Either way, be careful to remove the eggplant as soon as the slices are cooked through. Please don't overcook. However, my very favorite way is to liberally brush the eggplant with the seasoned oil and grill both sides. Once lightly browned and grill marks appear, brush again with more garlic oil. Lower heat and place eggplant on a sheet of aluminum foil on the grates for final cooking. Grilling really intensifies the flavor of the eggplant. Ricotta Salata is salted cheese made from the whey of sheep's milk. It is the cheese most associated with this dish. Our family was partial to Pecorino Romano, another salty cheese.
Provided by Peter Steriti
Categories One Dish Meal
Yield 6 serving(s)
Number Of Ingredients 10
- Pete's Garlic Oil, place olive oil in a butter melting pot. Remove the rough tips of garlic and cut cloves in half lengthwise. Add to pot along with Tuscany seasoning and red pepper flakes. Turn heat to medium. When the oil just begins to simmer lower heat enough to maintain.
- Remove garlic skins when released. Continue simmering until cloves tan and soften; monitor their progress. Heat can be increased slightly to hasten the process being careful not to burn garlic.
- Sauté onion in ¼ cup of oil from Peter's Garlic Oil in a pot. When translucent, remove onion. Simmer tomatoes and the sprig of basil in the same pot for about 45 minutes, adding water, salt and pepper as needed.
- Peel and slice eggplant lengthwise about ¼ inch thick. Lightly salt the eggplant on both sides and place in a pasta colander over the sink or a pot. After a half hour or so the eggplant will "sweat" its dark, bitter liquid. Wipe the salt off, rinse and dry on paper towels.
- When mostly dry, brush both sides with the oil from Peter's Garlic Oil. Grill on medium heat until lightly browned on both sides. Brush with additional oil and finish cooking by placing slices on a sheet of aluminum foil on grill over low heat or in a cookie tray in the oven. When cooked through, cut eggplant into 1 inch squares. You can also use one of the other methods, sautéing or oven cooked, both discussed above.
- To assemble, cook pasta al dente and strain. Place pasta in a bowl. Remove sprig of basil from the tomato sauce. Mix pasta with desired amount of sauce. Add and mix eggplant into the pasta with tomato sauce reserving enough to place some on top as a garnish. Grate Ricotta Salata or Pecorino Romano over each plate to taste (not shown so you can see texture) and serve.
- Option, add a second can of tomatoes when cooking the sauce. Use as additional sauce over the pasta if you prefer a slightly wetter sauce. If not, simply reserve the excess. This delicious sauce will never be wasted!
Nutrition Facts : Calories 602.4, Fat 30.9, SaturatedFat 4.7, Cholesterol 63.8, Sodium 193.8, Carbohydrate 70.7, Fiber 8.4, Sugar 4, Protein 14.1
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Top Asked Questions
Is pasta alla Norma easy to make?Pasta alla Norma with tender cubes of roasted eggplant, a rich tomato sauce and al dente pasta is easy, delicious and great for simple weeknight dinners. What is Pasta alla Norma? Pasta alla Norma is a Sicilian recipe with eggplant/aubergine in tomato sauce.
How to make fresh tomato pasta sauce?This delicious fresh tomato pasta sauce is a simple way to make a rich, flavorful sauce. Shred the onion on a cutting board using a box grater. Cut the tomatoes in half and shred them using a box grater. Discard the skins. Heat olive oil in a large pot over medium-high heat. Add the grated onion and sauté for 5 minutes, stirring occasionally.
What does pasta all Norma taste like?Traditional Pasta All Norma is roasted or sauted eggplant with tomato basil sauce, and shavings ricotta salata cheese with lots of basil. My recipe for Pasta all Norma showcases all these flavors but with quick and lite take. Honestly, on weekdays, I like a pasta bowl which is easy to prepare, has bold flavors to keep my family happy.
What kind of tomatoes are best for pasta sauce?Fresh summer tomatoes are the best, but their juiciness can be difficult to turn into a thick, rich sauce. I'll show you step-by-step how to create a fresh pasta sauce. If possible, use freshly picked tomatoes from the farmer's market or heirloom tomatoes from your local grocery store.