PASTA ALLA NORMA RECIPE
Pasta alla norma is a satisfying Sicilian pasta with tender eggplant, tomato sauce, and ricotta salata cheese. All the comforting Italian flavors we love in just one pan. This is one vegetarian main dish that even meat lovers will enjoy.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 10
Steps:
- Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
- Heat the oven to 425 degrees F.
- Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
- Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
- When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
- Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
- Add chopped parsley and grated ricotta salata cheese to finish.
Nutrition Facts : Calories 375.7 kcal, Carbohydrate 70.6 g, Protein 15 g, SaturatedFat 2.3 g, Cholesterol 12.1 mg, Sodium 54.1 mg, Fiber 9.9 g, ServingSize 1 serving
FRESH TOMATO PASTA
This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.
Provided by Langu
Categories Main Dish Recipes Pasta
Time 22m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
- Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
- Pour the tomato mixture over the pasta and toss to mix.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g
PASTA ALLA NORMA....PASTA TOSSED WITH FRESH TOMATO SAUCE, FLAVOR
This dish originated in the city of Catania in Sicily, the home of the famous Italian composer Vincenzo Bellini. Although there are conflicting stories exactly how the dish was named and by who, most believe it was in honor of Bellini and his famous opera "Le Norma" composed in 1831. The dish is actually quite simple yet surprisingly deliciously. Pasta is tossed with fresh tomato sauce, seared eggplant and shredded ricotta salata cheese just before serving. Individual flavors are retained and complimented when combined. The fresh sauce is usually traditional, made with olive oil, garlic, onion, fresh peeled or good quality canned tomatoes from Italy, and plenty of fresh basil. My recipe replaces garlic and olive oil with Peter's Garlic Oil; olive oil infused with pot roasted garlic, Tuscany seasoning and a hint of red pepper flakes. It adds terrific complex flavors to the sauce while seasoning the eggplant. Preparation of the eggplant is important. It is peeled and thick sliced lengthwise. The eggplant is then "sweated" with salt to release its dark bitter liquid. If electing to cook the eggplant by sautéing, lightly coat the pan with oil from Peter's Garlic Oil. If oven baking, liberally brush slices with the seasoned olive oil and place on cookie sheets. Brush with enough additional flavored oil to keep the eggplant from drying out. Either way, be careful to remove the eggplant as soon as the slices are cooked through. Please don't overcook. However, my very favorite way is to liberally brush the eggplant with the seasoned oil and grill both sides. Once lightly browned and grill marks appear, brush again with more garlic oil. Lower heat and place eggplant on a sheet of aluminum foil on the grates for final cooking. Grilling really intensifies the flavor of the eggplant. Ricotta Salata is salted cheese made from the whey of sheep's milk. It is the cheese most associated with this dish. Our family was partial to Pecorino Romano, another salty cheese.
Provided by Peter Steriti
Categories One Dish Meal
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pete's Garlic Oil, place olive oil in a butter melting pot. Remove the rough tips of garlic and cut cloves in half lengthwise. Add to pot along with Tuscany seasoning and red pepper flakes. Turn heat to medium. When the oil just begins to simmer lower heat enough to maintain.
- Remove garlic skins when released. Continue simmering until cloves tan and soften; monitor their progress. Heat can be increased slightly to hasten the process being careful not to burn garlic.
- Sauté onion in ¼ cup of oil from Peter's Garlic Oil in a pot. When translucent, remove onion. Simmer tomatoes and the sprig of basil in the same pot for about 45 minutes, adding water, salt and pepper as needed.
- Peel and slice eggplant lengthwise about ¼ inch thick. Lightly salt the eggplant on both sides and place in a pasta colander over the sink or a pot. After a half hour or so the eggplant will "sweat" its dark, bitter liquid. Wipe the salt off, rinse and dry on paper towels.
- When mostly dry, brush both sides with the oil from Peter's Garlic Oil. Grill on medium heat until lightly browned on both sides. Brush with additional oil and finish cooking by placing slices on a sheet of aluminum foil on grill over low heat or in a cookie tray in the oven. When cooked through, cut eggplant into 1 inch squares. You can also use one of the other methods, sautéing or oven cooked, both discussed above.
- To assemble, cook pasta al dente and strain. Place pasta in a bowl. Remove sprig of basil from the tomato sauce. Mix pasta with desired amount of sauce. Add and mix eggplant into the pasta with tomato sauce reserving enough to place some on top as a garnish. Grate Ricotta Salata or Pecorino Romano over each plate to taste (not shown so you can see texture) and serve.
- Option, add a second can of tomatoes when cooking the sauce. Use as additional sauce over the pasta if you prefer a slightly wetter sauce. If not, simply reserve the excess. This delicious sauce will never be wasted!
Nutrition Facts : Calories 602.4, Fat 30.9, SaturatedFat 4.7, Cholesterol 63.8, Sodium 193.8, Carbohydrate 70.7, Fiber 8.4, Sugar 4, Protein 14.1
CLASSIC PASTA ALLA NORMA
This is down-home, primal Sicilian cooking, using inexpensive and commonly available ingredients: olive oil, eggplant, tomato and pasta. A showering of grated ricotta salata and toasted bread crumbs adorns this humble yet justly famous dish. The Sicilian composer Vincenzo Bellini adored it with such a passion that it was eventually named after his 19th-century opera "Norma" - or so goes the story.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make a quick tomato sauce: Put 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add onions, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in garlic, red pepper and basil leaves and cook for 1 minute. Add tomatoes, stir and bring to a simmer. Reduce heat to low and let sauce simmer gently for 20 minutes, until slightly thickened. Taste and adjust seasoning. Set aside. (Sauce may be prepared up to 2 days in advance.)
- Meanwhile, bring a large pot of well-salted water to a boil. Turn heat to low and cover pot until it's time to cook the pasta.
- Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
- Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
- To assemble and serve, boil pasta until al dente, leaving it a little firmer than normal. Bring the tomato sauce to a simmer. Add eggplant to sauce and gently stir to combine. Reserve a cup of pasta cooking water, then drain pasta and add to sauce. Using 2 wooden spoons or tongs, toss pasta and sauce, and let cook 1 minute more. Thin sauce if necessary with a little pasta cooking water.
- Transfer to a warmed wide pasta bowl. Sprinkle with grated ricotta salata and bread crumbs. Garnish with torn or whole basil leaves and a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 7 grams, Carbohydrate 74 grams, Fat 12 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 909 milligrams, Sugar 10 grams
PASTA ALLA NORMA, MY WAY
I make pasta alla Norma all the time; you will find more than one recipe from me on the classic tomato and eggplant sauce. But this is my favorite version, created on the spur of the moment and at the suggestion from a friend.
Provided by Mark Bittman
Categories dinner, pastas, main course
Time 3h
Yield 2 sizable or 4 smaller portions
Number Of Ingredients 9
Steps:
- Heat the oven to 275 degrees. Put the tomatoes in one layer in an ovenproof pan and drizzle them liberally with oil, then salt and sprinkle with thyme sprigs, if using. Roast for about an hour, then stir and roast for another half-hour or so. When tomatoes are shriveled, add garlic, turn down heat to 225 degrees and roast for at least another hour. They should not cook completely dry; if they threaten to overcook, turn the heat down or pull them out. Fish out the garlic if you like.
- Sizzle the eggplant in about 1/4 inch of oil over medium heat. The oil should bubble steadily. Turn eggplant as needed until nicely browned. Drain on paper towels, and when cool enough to handle, cut roughly into strips.
- Meanwhile, bring a large pot of water to boil for the pasta. Add the eggplant to the tomatoes and stir. If the sauce is too thick, thin it with a bit of the pasta water. Cook the pasta and warm a serving bowl. At the bottom of the bowl put half the sauce and half the ricotta salata. Add the pasta and the remaining sauce, cheese and basil and toss.
Nutrition Facts : @context http, Calories 783, UnsaturatedFat 10 grams, Carbohydrate 134 grams, Fat 16 grams, Fiber 14 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1447 milligrams, Sugar 16 grams
PASTA WITH FRESH TOMATO SAUCE
I have been cooking a version of this dish practically since I first encountered it in a "60-Minute Gourmet" column, the brainchild of the late Pierre Franey, in January 1986. Why Pierre published the recipe in mid-winter is a mystery. To make the sauce my way you chop tomatoes; you put them in fat, whether that's olive oil, butter or, I suppose, rendered bacon fat; you cook them until they've broken down a bit and given up their liquid; and you dress pasta with the resulting sauce. (Pierre peeled the tomatoes first, because that was his style. He was a chef!) With good tomatoes, you can make this sauce in its most basic form - with no more than tomato, oil and salt - and it will be terrific. But you can jazz it up in a variety of ways; butter in place of oil changes its character noticeably. Parmesan is an obvious and welcome addition. Cooking a bit of chopped onion or minced garlic in the butter or oil - with or without rosemary, tarragon or thyme - before adding the tomatoes adds depth. Chopped basil at the end ... well, to me this is practically essential.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, appetizer, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it. Put the butter or oil in a large skillet over medium heat; when the oil is hot or the butter's foam subsides, add the tomatoes.
- Cook, stirring occasionally, until the tomatoes break up, about 10 minutes, adding salt and freshly ground black pepper to taste. Meanwhile, cook the pasta until done; drain.
- Toss together pasta and sauce, along with basil and Parmesan, if you like. Taste and adjust the seasoning and serve.
PASTA WITH FRESH TOMATO SAUCE
Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
- Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
PASTA ALLA NORMA SORTA
Say "ciao" to your new pasta alla Norma. This updated version of the Sicilian classic includes prosciutto, which is fried until golden. Its rendered fat is used to start the dish and provide a rich, nuanced flavor, and the cooked bits are used to finish it for a salty crunch. To save on time, the eggplant roasts while a quick sauce of cherry and canned tomatoes, shallots, garlic and chile comes together on the stovetop. Just before serving, the eggplant, pasta and mozzarella (in place of the traditional ricotta salata) are tossed together until melty and delicious. Some rules are worth breaking.
Provided by Colu Henry
Categories dinner, for two, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. On a large rimmed sheet pan, toss the eggplant with 1/4 cup olive oil and season well with salt and pepper. Spread everything evenly in one layer and roast until golden, 25 to 30 minutes, flipping halfway through to ensure even browning.
- While the eggplant roasts, make your sauce: In a deep, 12-inch skillet, heat the remaining olive oil over medium. Add the prosciutto and cook, stirring occasionally, until it begins to crisp and brown in spots, 2 to 3 minutes. Remove from skillet and place on a paper towel-lined plate.
- Add the shallot, garlic and chile to the pan and cook, stirring frequently, until the shallot has softened and the garlic is fragrant, about 2 minutes. Add the cherry tomatoes and cook until they start to burst, pressing the tomatoes gently down with the back of a spatula or wooden spoon to help them along, 5 to 7 minutes. You want some of them to collapse and some to maintain their structure. Stir in the diced tomatoes with their juices and season with salt and pepper. Simmer while the eggplant finishes roasting, about 15 minutes more. If the sauce appears dry, add 1/4 cup pasta water.
- While you're making the sauce, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain pasta.
- When the eggplant is done, add it to the tomato sauce and stir to combine. Add the pasta and toss until everything is well coated with sauce, adding more pasta water if needed. Stir in the mozzarella and toss until it begins to melt.
- Serve in the skillet or in bowls and top each portion with crispy prosciutto and fresh herbs. Season with flaky salt, if using.
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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