SICILIAN SPAGHETTI ALLA NORMA
This is a beautifully simple, classic Sicilian pasta dish - it's incredibly satisfying, full of flavour, and feels like a great big hug in a bowl. It also contains two of your five-a-day (bonus!), and the nutty-flavoured wholewheat pasta is much higher in fibre than the white refined stuff (double bonus!), so is a fantastic switch to make. The aubergine takes on the most amazing texture, the capers and pecorino add a lovely saltiness to the sweet tomato sauce and the chilli flakes give it a lovely warmth.
Provided by Jamie Oliver
Categories Mains Italian Tomato Pasta & risotto
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
- Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.
- Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.
- Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally - you may need to do this in batches.
- Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.
- Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
- Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
- Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.
- Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.
- Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.
- Divide between bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.
Nutrition Facts : Calories 409 calories, Fat 13 g fat, SaturatedFat 3.9 g saturated fat, Protein 16.3 g protein, Carbohydrate 60.6 g carbohydrate, Sugar 8.4 g sugar, Sodium 1.5 g salt, Fiber 10.1 g fibre
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
SPAGHETTI ALLA NORMA
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 2h40m
Yield 6 first-course or 4 entree servings
Number Of Ingredients 9
Steps:
- Place eggplant in a colander, salt generously, set colander over a bowl and let sit at room temperature about 2 hours to draw off excess liquid. Rinse eggplant and dry on paper towels.
- Heat oil in a large skillet on medium-high and sauté eggplant, in batches if necessary, until golden. Transfer to several thicknesses of paper towel. Pour off and reserve all but a fine slick of oil from the pan. Reheat pan on medium, add tomatoes and garlic and cook, stirring occasionally, until tomatoes are reduced and their liquid has evaporated. Fold in basil.
- Bring a pot of salted water to a boil for the spaghetti. Cook until al dente. Drain, reserving about 1/2 cup pasta water. Add pasta to tomato sauce. Return eggplant to pan and cook on low, mixing pasta with sauce ingredients. Add the remaining 2 tablespoons of oil, season with salt and chile if desired and moisten with some pasta water if needed. Divide among plates or shallow bowls, scatter cheese on top and serve.
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 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
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
EASY PASTA ALLA NORMA
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
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
SPAGHETTI ALLA NORMA
A Cooking Light recipe of a classic Sicilian pasta sauce. I've got eggplants and tomatoes planted this year and can't wait to make this!
Provided by Pinay0618
Categories Spaghetti
Time 1h
Yield 7 cup, 7 serving(s)
Number Of Ingredients 8
Steps:
- Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle.
- Add tomato and salt; cook 15 minutes or until liquid has evaporated.
- Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender.
- Stir in basil; set aside.
- Cook pasta in boiling water 9 minutes; drain.
- Toss with sauce and cheese.
- Serve immediately.
Nutrition Facts : Calories 323.7, Fat 10.4, SaturatedFat 3.9, Cholesterol 19.2, Sodium 493.5, Carbohydrate 45, Fiber 5, Sugar 5.2, Protein 13.4
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
Hello, I'm Tony Mantuano, and we are going to do a classic Sicilian pasta called pasta alla Norma. This pasta dish comes from Catania, on the Eastern coast of Sicily, where one of its inhabitants, Vincenzo Bellini, wrote an opera called Norma.
Provided by Tony Mantuano
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the pasta and sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, cut the eggplants into a large dice. Heat a skillet to high heat, add the olive oil, then the eggplant in one layer. Season with salt and pepper and add more oil if the pan becomes too dry. Continue cooking until eggplant is lightly brown. Add the garlic, chili pepper, dried oregano and stir to keep the garlic from browning. Add tomato passato, bring sauce back to a simmer and cook for 5 more minutes.
- Assemble the dish: When the sauce is finished cooking, turn off the heat and add the basil. Meanwhile, when the pasta is firm to the touch, reserve 1 cup pasta water (you will only need half). Drain the pasta and return it to the pot along with the sauce and ½ cup pasta water. Over low heat gently toss the pasta with the sauce for 2 minutes to allow it to "marry" and absorb some of the sauce. The dish is done when the pasta begins to stick to the bottom of the pot. Garnish with grated ricotta salata cheese and serve.
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