Lidia Bastianich Pasta Alla Norma Food

PASTA ALLA NORMA: NORMA'S PASTA

Pasta Alla Norma: Norma's Pasta image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound/450 g penne rigate pasta
4 tablespoons/5 ml, extra-virgin olive oil, plus extra for deep-frying eggplant
1/2 white onion, chopped
1 (14-ounce/400 g) can peeled plum tomatoes
Salt and freshly ground black pepper
1 medium-size eggplant, cubed
Fresh basil leaves, torn
Ricotta salata cheese, freshly grated

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

Pasta alla Norma image

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

Ingredients

1 1/2 pounds eggplant
Olive oil as needed (at least 1/2 cup)
Salt and pepper
1 tablespoon chopped garlic
3 or 4 dried chiles
1 1/2 pounds tomatoes, chopped (canned are fine; about 1 can)
1 teaspoon good dried oregano, or 1 tablespoon fresh
1 pound long pasta
1/2 cup chopped parsley or basil
1/2 cup grated ricotta salata (or in a pinch, pecorino Romano)

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

PASTA ALLA NORMA

Pasta alla Norma image

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

Ingredients

1 pound Rigatoni pasta, bronze cut (Afeltra brand)
4 Italian eggplants
5 tablespoons olive oil, extra virgin
2 garlic cloves, smashed, peeled and roughly chopped
Red chili pepper, pinch
1 teaspoon dried oregano
3 cups tomato passato (peeled and seeded tomatoes)
1 basil leaves, small bunch, torn
Sea salt
Black pepper, freshly ground
1/2 cup Ricotta salata cheese, grated (to taste)

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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