Ziti Alla Norma Lidia Recipes
ZITI ALLA NORMA (LIDIA)
Steps:
- Trim the stems from the eggplants. Remove strips of peel about 1 inch wide from the eggplants, leaving about half the peel intact. Cut the eggplant into 1-inch cubes, and toss in a large bowl with the 2 tablespoons kosher salt. Dump into a colander, and let drain for 1 hour. Rinse the eggplant under cool running water, drain thoroughly, and pat dry.
- Preheat the oven to 400 degrees. Brush a rimmed baking sheet with half the olive oil. Turn the eggplant cubes onto the baking sheet, toss to coat with oil, and spread them out in an even layer. Bake until the eggplant is very tender and browned, about 25 minutes. Turn and stir the eggplant cubes gently once or twice during baking so they cook evenly.
- Bring a large pot of salted water to a boil over high heat for the ziti. Heat the remaining olive oil in a large skillet over medium heat. Scatter in the garlic, and cook, shaking the pan, until golden, about 3 minutes. Pour in the crushed tomatoes, add the pepper flakes, and season lightly with salt. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Stir the ziti into the boiling water. Return to a boil, stirring frequently. When it is al dente, drain the pasta and return it to the pot over low heat. Pour in about half of the sauce, tossing lightly to coat the pasta. Remove the pot from the heat, stir in ½ cup of the grated cheese and the basil. Add half of the roasted eggplant and toss, then add the ricotta by heaping teaspoonfuls, stirring it gently into the pasta; you want the ricotta to warm, but you do not want it to blend with the sauce completely.
- Plate the pasta, and spoon the reserved sauce over each serving; then divide the remaining baked eggplant on top of each pasta plate. Sprinkle with the remaining grated cheese, and serve.
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
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