Pasta Alla Pomarola The Italian Grandmorthers Favorite Recipes

QUICK AND AWESOME PASTA ALLA NORMA

Quick and Awesome Pasta alla Norma image

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

Ingredients

2 large eggplants
1 teaspoon salt
½ cup olive oil
1 (16 ounce) package spaghetti
1 large bay leaf
¼ teaspoon whole black peppercorns, or to taste
½ cup extra-virgin olive oil
4 cloves garlic, chopped
1 crushed dried red chile pepper
10 medium tomatoes, chopped
salt and freshly ground black pepper to taste
1 (8 ounce) package crumbled feta cheese
1 tablespoon chopped fresh basil leaves, or to taste
salt and ground black pepper to taste

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

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

Ingredients

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

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