Pasta Alla Normapasta Tossed With Fresh Tomato Sauce Flavor Recipes

PASTA ALLA NORMA

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.

FRESH TOMATO PASTA TOSS

Steps:

• To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside. , Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp. Bring to a boil; reduce heat. Add cream; heat through. , Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta; toss to coat. Sprinkle with cheese.

PASTA ALLA NORMA

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.

PASTA ALLA NORMA SORTA

Steps:

• Heat the oven to 425 degrees. On a large rimmed sheet pan, toss the eggplant with 1/4 cup olive oil and season well with salt and pepper. Spread everything evenly in one layer and roast until golden, 25 to 30 minutes, flipping halfway through to ensure even browning.
• While the eggplant roasts, make your sauce: In a deep, 12-inch skillet, heat the remaining olive oil over medium. Add the prosciutto and cook, stirring occasionally, until it begins to crisp and brown in spots, 2 to 3 minutes. Remove from skillet and place on a paper towel-lined plate.
• Add the shallot, garlic and chile to the pan and cook, stirring frequently, until the shallot has softened and the garlic is fragrant, about 2 minutes. Add the cherry tomatoes and cook until they start to burst, pressing the tomatoes gently down with the back of a spatula or wooden spoon to help them along, 5 to 7 minutes. You want some of them to collapse and some to maintain their structure. Stir in the diced tomatoes with their juices and season with salt and pepper. Simmer while the eggplant finishes roasting, about 15 minutes more. If the sauce appears dry, add 1/4 cup pasta water.
• While you're making the sauce, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain pasta.
• When the eggplant is done, add it to the tomato sauce and stir to combine. Add the pasta and toss until everything is well coated with sauce, adding more pasta water if needed. Stir in the mozzarella and toss until it begins to melt.
• Serve in the skillet or in bowls and top each portion with crispy prosciutto and fresh herbs. Season with flaky salt, if using.

BALSAMIC-TOSSED PASTA WITH FRESH TOMATO, ARUGULA AND MOZZARELLA

Steps:

• Make sauce: In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.

PASTA ALLA NORMA....PASTA TOSSED WITH FRESH TOMATO SAUCE, FLAVOR

Steps:

• 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!

PASTA ALLA NORMA RECIPE BY TASTY

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!