Pasta Alla Norma Recipes

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PASTA ALLA NORMA



Pasta alla Norma image

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

1 1/2 pounds eggplant
Olive oil as needed (at least 1/2 cup)
Salt and pepper
1 tablespoon chopped garlic
3 or 4 dried chiles
1 1/2 pounds tomatoes, chopped (canned are fine; about 1 can)
1 teaspoon good dried oregano, or 1 tablespoon fresh
1 pound long pasta
1/2 cup chopped parsley or basil
1/2 cup grated ricotta salata (or in a pinch, pecorino Romano)

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



Classic Pasta alla Norma image

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

Extra-virgin olive oil
1 small onion, diced
Salt and pepper
2 garlic cloves, peeled
Pinch of crushed red pepper
12 basil leaves, plus a few basil sprigs for garnish
4 cups peeled, chopped tomatoes with juice, fresh or canned
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1-inch cubes
1 pound pasta, such as penne, rigatoncini or spaghetti
1 cup coarsely grated ricotta salata
1/4 cup toasted bread crumbs, preferably homemade

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

BAKED PASTA ALLA NORMA



Baked Pasta alla Norma image

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Pasta     Bake     Tomato     Eggplant     Garlic     Parmesan     Basil     Egg

Yield 8 servings

Number Of Ingredients 12

1 medium globe eggplant, peeled, cut into 1/2" pieces
2 pints cherry tomatoes
8 garlic cloves, smashed
1/4 cup extra-virgin olive oil, plus more for skillet
1/2 tsp. crushed red pepper flakes, plus more for sprinkling
Kosher salt
2 large eggs
2 Tbsp. tomato paste
4 oz. finely grated Parmesan, divided
1 lb. spaghetti
2 Tbsp. drained capers
1/2 cup torn basil, plus a few whole leaves

Steps:

  • Preheat oven to 425°F. Combine eggplant, tomatoes, garlic, 1/4 cup oil, and 1/2 tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25-35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°F.
  • Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.
  • Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.
  • Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and 1/2 cup basil and toss again to combine.
  • Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.
  • Bake pasta until surface is nicely browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges for serving.

PASTA ALLA NORMA



Pasta alla Norma image

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

1 eggplant, sliced into 1-inch rounds
2 tablespoons rock salt
1 (14.25 ounce) can tomato puree
1 teaspoon rock salt
1 clove garlic, lightly smashed
5 large basil leaves
2 tablespoons olive oil
1 (8 ounce) package penne pasta
3 ½ tablespoons ricotta salata
1 tablespoon diced fresh cayenne pepper, or to taste

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

PENNE ALLA NORMA



Penne alla Norma image

This classic Sicilian pasta dish combines eggplant, tomatoes, and basil. Put a dollop of ricotta cheese on each plate to stir in for a creamy consistency.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 11

1 pound penne rigate
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
  • Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
  • Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
  • Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
  • Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.

Nutrition Facts : Calories 481 g, Fat 14 g, Protein 15 g

PASTA ALLA NORMA: NORMA'S PASTA



Pasta Alla Norma: Norma's Pasta image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 pound/450 g penne rigate pasta
4 tablespoons/5 ml, extra-virgin olive oil, plus extra for deep-frying eggplant
1/2 white onion, chopped
1 (14-ounce/400 g) can peeled plum tomatoes
Salt and freshly ground black pepper
1 medium-size eggplant, cubed
Fresh basil leaves, torn
Ricotta salata cheese, freshly grated

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 SALAD ALLA NORMA



Pasta Salad Alla Norma image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 medium to large eggplant, cut into 3/4-inch cubes
Kosher salt
12 ounces penne rigate
1/3 cup olive oil
2 cups cherry tomatoes, halved if large
2 tablespoons capers
1 clove garlic, finely chopped or grated
1 tablespoon red wine vinegar
8 ounces small mozzarella balls (pearls)
1/4 cup torn fresh basil leaves

Steps:

  • 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 with paper towels.
  • Bring a large pot of salted water to a boil. Cook the penne according to the package directions.
  • While the pasta cooks, heat the 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, capers and garlic and cook, stirring often, until the tomatoes start to break down, about 2 minutes more. Transfer to a large bowl.
  • 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, then stir in the mozzarella and basil. Serve immediately or refrigerate for up to 4 hours.

EASY PASTA ALLA NORMA



Easy Pasta alla Norma image

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

2 tablespoons salt
¼ cup olive oil, plus extra for drizzling
4 cloves garlic, minced
3 small eggplant, sliced
1 (28 ounce) can whole peeled tomatoes
2 sprigs fresh basil, plus more for garnish
1 sprig fresh thyme
1 ½ teaspoons sea salt, or more to taste
1 teaspoon freshly ground black pepper
1 (16 ounce) package spaghetti
1 pinch red pepper flakes, or to taste
¼ cup freshly grated Parmesan cheese

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

PASTA ALLA NORMA



Pasta alla norma image

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

2 aubergines, cut into 3cm chunks
1 heaped tsp salt
4 tbsp extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
pinch chilli flakes
2 x 400g tins chopped tomatoes
1 tsp sugar
350g spaghetti (egg-free, if needed)
small bunch basil, shredded, plus a few leaves to serve
1 heaped tbsp capers
ricotta salata or parmesan, finely grated, to serve (optional)

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

PASTA ALLA NORMA RECIPE BY TASTY



Pasta Alla Norma Recipe by Tasty image

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

1 medium eggplant
½ teaspoon kosher salt, plus more to taste
¼ cup olive oil, divided
3 cloves garlic, smashed
56 oz whole peeled tomato, drained and roughly chopped, juices reserved
½ teaspoon red pepper flakes
1 lb whole wheat spaghetti
½ cup ricotta salata, crumbled
1 bunch fresh basil, thinly sliced

Steps:

  • 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.
  • Enjoy!

Nutrition Facts : Calories 461 calories, Carbohydrate 73 grams, Fat 13 grams, Fiber 9 grams, Protein 14 grams, Sugar 11 grams

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PASTA ALLA NORMA (EGGPLANT PASTA) | RECIPETIN EATS
2020-11-02 Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through. Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates. Add tomato passata.
From recipetineats.com
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THE MOST POPULAR ITALIAN PASTA DISHES - LIFEANDWORK.BLOG
2022-07-09 In this way, pasta alla Norma is a traditional Cantanese dish that is still enjoyed by many. Pasta alla Norma is a simple dish that uses few ingredients and captures the typical flavors and colors of Sicily. The dish is popular throughout Italy and Sicily, and has acquired many variations. The original recipe calls for salted ricotta, but some ...
From lifeandwork.blog
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PASTA ALLA NORMA RECIPE - THE SPRUCE EATS
2021-07-04 Add the eggplant and cook for 2 minutes. Add the garlic, red pepper flakes, oregano, remaining 1/2 teaspoon of the salt, and the pepper. Stir in the tomatoes and basil. Bring to a boil, then reduce the heat and simmer for 10 minutes. Cook the pasta in the boiling water according to package directions until al dente.
From thespruceeats.com
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PASTA ALLA NORMA RECIPE | BON APPéTIT
2006-08-31 Step 3. 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 ...
From bonappetit.com
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PASTA ALLA NORMA - MAMA LOVES TO COOK
2022-03-09 To make the sauce. Heat the remaining two tablespoons of olive oil in a pan. Add the garlic and cook over a medium heat until soft - around 2 minutes. Add the tomatoes, sugar, oregano and chilli flakes. Cook over a medium heat for around 20 minutes, stirring occasionally, until the sauce has thickened.
From mamalovestocook.com
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PASTA ALLA NORMA RECIPE: EASY AND TASTY SICILIAN RECIPE
2022-03-07 Cover with a lid and cook for about 15-20 minutes over low heat, stirring occasionally low heat, stirring occasionally. In the meantime, take a pot of water and bring it to a boil. Do not forget to salt the water, pour in the rigatoni and let it cook for the time stated on its package, then drain it and add it to our sauce.
From the-bella-vita.com
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PASTA ALLA NORMA - LUNCH RECIPES
Combine the onion, carrot, celery, garlic, tomato puree, and broth in a large, deep saucepan and cook over medium heat until reduced by 1/
From fooddiez.com
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PASTA ALLA NORMA RECIPE - VINCENZO'S PLATE
2020-10-11 METHOD: Pasta alla norma needs quality tender eggplants, so start by trimming the top and bottom of one (or two) and then cut into strips. In the meantime, heat up vegetable oil in a deep pan or small pot. Once the oil reaches a temperature of 180°C/356°F (or you can see it is ready!) place a handful of your strips in at a time and fry them up!
From vincenzosplate.com
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GIADA’S 10 ESSENTIAL PASTA SAUCES | GIADZY
2022-07-03 Pasta Alla Norma. This Sicilian pasta has plenty of lore around its origins (as many Italian dishes do). It is said that this pasta was named after the song “Norma” by 19th century composer Vincenzo Bellini. Supposedly, a chef from Catania was so inspired by the beauty of the music, he created this velvety eggplant pasta as an ode to it ...
From giadzy.com
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AUTHENTIC SICILIAN RECIPE: PASTA ALLA NORMA | ITALIAN SONS AND ...
2021-03-20 Meanwhile, put a large pot of salted water to boil to cook the pasta. Add the garlic, basil and parsley to the sauté pan that the eggplant was cooked in. Add the tomatoes and oregano, along with some additional salt and pepper, as desired. Cook sauce for 15 or so minutes, stirring occasionally. Return the cooked eggplant to the sauce and mix.
From orderisda.org
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PASTA ALLA NORMA | RICARDO
Ingredients. 3/4 lb (375 g) farfalle; 1/4 cup (60 ml) flour, approximately; 3 tablespoons (45 ml) medium cornmeal; 1 medium eggplant, cut into 7.5 x 3 x 3/4-inch (1.5-cm) sticks
From ricardocuisine.com
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PASTA ALLA NORMA WITH ROASTED EGGPLANT & TOMATOES
2021-08-19 While the pasta is cooking, heat 2-3 tablespoons of olive oil in a large skillet over medium heat, and add the garlic and chilies. Cook for 2-3 minutes. Add the tomato paste, and fry for another 2-3 minutes. Add about ⅔ cup of the pasta cooking water, and stir in the roasted tomatoes and eggplant, along with the oregano.
From thewoksoflife.com
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RIGATONI ALLA NORMA - LIDIA
Directions. Bring a large pot of salted water to boil for the pasta. Heat a large nonstick skillet over medium high. Add enough vegetable oil to film the bottom of the pan. Add half of the eggplant and season with salt. Cook, tossing occasionally, until browned and almost tender, 6 to 7 minutes. Repeat with the remaining eggplant.
From lidiasitaly.com
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EASY PASTA ALLA NORMA - SPLASH OF TASTE - VEGETARIAN RECIPES
2021-09-30 Making our pasta alla Norma recipe is easy if you follow our simple instructions. Full measurements in both US customary and metric are available in the printable recipe card below. If you are going to make your own marinara sauce, then start with this. If you are using a jar of marinara or tomato sauce, then gently warm it in a pan. Preheat your oven to …
From splashoftaste.com
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BEST PASTA ALLA NORMA RECIPE FROM 'STANLEY TUCCI: …
2021-03-21 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 ...
From parade.com
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Top Asked Questions

How do I make pasta alla Norma?
Here's how to make pasta alla norma. This classic Sicilian pasta features tender eggplant that's fried until golden then tossed with bright tomato sauce and al dente rigatoni, and finished with salty ricotta salata cheese. Prepare the eggplant, garlic, cheese, and tomatoes. Slice 1 pound baby eggplant crosswise into 1/4-inch-thick rounds.
How long does pasta alla Norma last?
Finally, place the pasta seasoned with the tomato sauce in a dish, add some fried eggplant on top, sprinkle a little grated ricotta salata, add a couple of basil leaves to decorate and serve. Pasta alla Norma is a dish that should be enjoyed freshly made. If you cook the pasta perfectly al dente, you can keep it for the next day but no longer.
What is pasta alla Norma sauce made of?
The tomato sauce: The sauce for pasta alla Norma is very simple: crushed tomatoes, lots of garlic, fresh basil, and maybe a pinch or two of red pepper flakes. While you can certainly buy canned crushed tomatoes, I find their texture inconsistent and prefer to hand-crush whole peeled tomatoes for a rustic, homemade feel.
How to reheat pasta alla Norma?
So put the pan with the pasta alla Norma leftovers to reheat on low heat with a little oil, stirring everything together. Or reheat pasta alla Norma in the oven for 15 minutes at 160°C (320 F). Obviously you will lose the crunchiness of the fried eggplant but the flavor will still be great!

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