PASTA ALLA NORMA (EGGPLANT PASTA)
Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
- Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
- Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
- Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
- Heat oil in a very large skillet over medium heat. 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. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
- Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
- Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
- Serve immediately, garnished with a good pinch of fresh basil and parmesan.
Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving
VEGAN PASTA ALLA NORMA VEGAN EGGPLANT PASTA
Make and share this Vegan Pasta Alla Norma Vegan Eggplant Pasta recipe from Food.com.
Provided by Princapessa
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the eggplant into 4 quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces or chunks.
- Get a large pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to.
- Give the eggplants a toss so the oil coats every single piece of the eggplant.
- Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the next batch.
- When the eggplants are all cooked, add the first batch back to the pan add the dried red chili.
- Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of white wine vinegar and the cans or fresh tomatoes.
- Simmer for 10 to 15 minutes, then taste and correct the seasoning.
- Tear up half the basil leaves, add to the sauce, and toss around.
- Put the spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's done, drain, reserving a little of the water, and put it back into the pan.
- Add the sauce and a little of the reserved cooking water and toss together then back on the heat.
- Taste, and adjusting the seasoning and divide between your plates by twirling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil.
Nutrition Facts : Calories 541.8, Fat 3.9, SaturatedFat 0.7, Sodium 21.9, Carbohydrate 110.1, Fiber 15.8, Sugar 13.8, Protein 19.7
PASTA ALLA NORMA (EGGPLANT PASTA)
This is a classic Italian pasta dish from Sicily that was created after Bellini's opera Norma, made with fried eggplant, tomatoes, ricotta, and fresh basil. As with many classic Italian dishes - only a few ingredients are needed, but they should be of excellent quality. [Recipe originally submitted to Allrecipes.it]
Provided by Aldo
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 4
Number Of Ingredients 9
Steps:
- Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
- In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
- Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.
Nutrition Facts : Calories 770.3 calories, Carbohydrate 115.7 g, Cholesterol 17.6 mg, Fat 24.1 g, Fiber 19 g, Protein 26.7 g, SaturatedFat 5.6 g, Sodium 1745.5 mg, Sugar 15.8 g
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3.2/5 (6)Category Main, Main DishCuisine ItalianTotal Time 45 mins
- Cut the eggplant into 3/4-inch cubes. Place the cubes in a colander and sprinkle them generously with kosher salt. Allow the eggplant to sit for about 15 minutes. Rinse the eggplant, then pat it as dry as possible with a tea towel or paper towels.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions.
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5/5 (1)Category DinnerCuisine ItalianTotal Time 30 mins
- Prepare Sauce: Rough chop 1 shallot and mince 2 coves of garlic. Remove stem from tomatoes and chop them into 1/2” sized chunks. Heat a large deep-sided skillet on medium-high heat. Add 2 tablespoons extra-virgin olive oil to hot pan. Sauté shallot until it starts to brown, about 3 minutes. Add garlic, oregano and black pepper and stir until garlic just starts to brown. Deglaze pan with a splash of wine. Add tomatoes, salt and sugar and cook on medium heat until the sauce comes together and reduces a bit, about 10-15 minutes.
- While sauce is cooking prepare and cook the eggplant. Turn oven on broil. Line a baking sheet with tinfoil. Remove stems from eggplant and cut into quarters lengthwise. Slice each quarter section into 1/4” thick slices. Add eggplant pieces to a bowl and toss with 1/4 cup extra virgin olive oil, 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper until evenly coated. Spread eggplant out into one layer on the baking sheet. Broil until tops are browned then flip with a spatula and brown the other side. Depending on your oven this could take 5 minutes or 15 minutes. When both sides of eggplant are browned remove from oven and set aside until sauce is ready.
- Once water as come to boil, add the spaghetti and reduce cooking time for al dente doneness by 1 minute according to the package instructions. Scoop spaghetti out of water using a pasta grabber or tongs and add directly to sauce and reduce heat to low. Or you can strain spaghetti in a colander, but first reserve some pasta water to loosen sauce if necessary. Add eggplant to the pan with sauce and spaghetti and toss everything together with tongs over low heat cooking for about 1 minute until pasta is al dente. Use a little pasta water to loosen sauce if needed. Remove from heat and stir in fresh basil leaves.
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