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
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
PASTA ALLA NORMA
Steps:
- Bring a 2-quart pot of water to a boil. Heat 4 inches of vegetable oil in a Dutch oven over medium heat until it reaches 300 degrees F on a deep-fry thermometer. Line a plate with paper towels.
- Using a peeler, peel the eggplant lengthwise skipping every other stripe so the eggplant looks like a zebra pattern. Dice the eggplant into 1-inch cubes, place in a strainer and lightly sprinkle with salt. Let the water drain from the eggplant in the strainer to get rid of any bitterness, about 15 minutes. Discard the water and pat down the eggplant with paper towels.
- Blanch the eggplant in the hot oil for 7 to 8 minutes (you only want the eggplant to get soft). Take the eggplant out of the oil to the prepared plate, and then turn up the temperature to 350 degrees F.
- Once the temperature reaches 360 degrees F, shut off the heat. Then add the eggplant and turn the heat back on (this will help if the oil spills over a little bit). Deep fry the eggplant until deep golden brown in color, 2 to 3 minutes (the eggplant should look a little wrinkly and have a firm texture on the outside and be soft and silky on the inside). Place the eggplant on fresh paper towels to drain the oil and put aside.
- Add the olive oil to an 8-inch saute pan over medium-low heat. Season the pasta water with salt, place the pasta in the boiling water and cook it 75 percent of the way (about 12 minutes).
- Once the oil is warm, add the garlic and infuse the oil, about 2 minutes (the garlic should not sizzle or brown). Add the dried oregano, cook 1 more minute, and then add the tomato sauce and 1/4 cup pasta water. Reduce while the pasta finishes cooking. If it gets too dry, add more pasta water. Remove the garlic and add a pinch of salt and the torn basil.
- Transfer the pasta to the tomato sauce along with some of the pasta cooking water (1/3 to 1/2 cup). Add the fried eggplant to the pan and toss to combine. Turn off the heat and add the Parmesan; toss again. Finish with the butter and toss a final time.
- Place the pasta into plates and grate the ricotta salata with a large grater over top. Top with a basil leaf or two and serve immediately.
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
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