Pasta Alla Norma Eggplant Pasta Food

PASTA SALAD ALLA NORMA

Steps:

• Put the eggplant in a colander and toss with 1 teaspoon salt. Let stand, tossing occasionally, for 30 minutes to 1 hour. Rinse and drain well, then pat dry with paper towels.
• Bring a large pot of salted water to a boil. Cook the penne according to the package directions.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally, until very tender and golden brown, about 8 minutes. Add the cherry tomatoes, capers and garlic and cook, stirring often, until the tomatoes start to break down, about 2 minutes more. Transfer to a large bowl.
• Add the drained pasta to the bowl with the eggplant mixture and stir in the vinegar; add salt to taste. Let stand until cooled to slightly warm or room temperature, then stir in the mozzarella and basil. Serve immediately or refrigerate for up to 4 hours.

PASTA ALLA NORMA (EGGPLANT PASTA)

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.

PASTA WITH EGGPLANT SAUCE {PASTA ALLA NORMA}

Steps:

• Pre-heat your oven to 400F. Place the eggplant halves face down on a baking sheet. Spray with cooking spray and roast for 30-35 minutes (you'll know they're done when the skin shrivels). When ready, carefully scoop out the fleshy center with a spoon and run a knife through it to cut into strips.
• Bring a large pot of salted water to a roaring boil, and cook the pasta until about 2 minutes underdone.
• While the pasta cooks, heat the oil over medium-high heat in a large, deep sauté pan. Add the garlic and cook until just brown.
• Add tomatoes followed by the wine. Raise the heat and allow the alcohol to cook off the wine. While the wine cooks down, crush the tomatoes with a potato masher or the back of a spoon.
• Add the eggplant and basil to the tomatoes and mix well to combine, lower the heat and allow to simmer while the pasta finishes cooking.
• Before straining the pasta, with a ladle or strainer, use a mug to remove a cup of pasta water. Then drain the pasta and mix it into the sauce in the pan with half the cooking water. Cook for 2 - 3 minutes (adding more pasta water if it starts getting a bit dry). Check to see if the pasta is cooked. When done, add freshly grated cheese to the pasta and mix well to incorporate.
• Taste for seasoning and season with salt and pepper as needed. Serve with more grated cheese.

PASTA ALLA NORMA RECIPE

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.

PASTA ALLA NORMA (EGGPLANT PASTA)

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.

PASTA ALLA NORMA (BAKED PENNE WITH EGGPLANT)

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. Strain the pasta and rinse under cold water until cool.
• Put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
• Meanwhile, in a 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
• Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
• Transfer to a plate lined with paper towels to drain.
• Preheat oven to 375°F
• Grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (I used cooking spray).
• Cover the bottom of the baking dish with 1/4 cup of the tomato sauce.
• Top with half the bread crumbs, then add half the pasta. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
• Dot about 1/4 cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
• Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
• Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
• Bake for 45 minutes then let stand for 10 minutes.
• Grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.

VEGAN PASTA ALLA NORMA VEGAN EGGPLANT PASTA

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.

PASTA ALLA NORMA

Steps:

• Cut the eggplant (aubergine) into 1/2 inch sized cubes there's no need to salt or peel it.
• Add 2 tbsp of olive oil to a large skillet or frying pan on a medium heat. Once hot add the eggplant and fry until golden and cooked through (5-8 minutes). Remove from the pan and set aside to drain on kitchen paper and sprinkle with a little salt .
• Bring a large pot of salted water to a boil and cook the pasta (14oz/400g) until al dente (about 2-3 minutes less than the packet instructions).
• Meanwhile, make the sauce. Add the finely chopped garlic (2 cloves) to the skillet with a little olive oil
• Fry for a few seconds until fragrant then add the tomatoes (2 cans) and chopped fresh basil (large handful). Use a wooden spoon to break up the whole tomatoes into the sauce, season with salt.
• Simmer the sauce for about 10 minutes until the pasta is ready. Add the pasta to the sauce with the eggplant and toss to combine in the sauce.
• Serve in bowls with a grating of ricotta salata on top.

PASTA ALLA NORMA (TOMATO AND EGGPLANT PASTA)

Steps:

• Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.
• Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.
• Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.
• At the end of the cooking time, season well and stir in most of the basil.
• Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.
• Add the pasta to the sauce and toss until well coated. Add enough of the reserved cooking water to make the dish nice and smooth and 'silky'.
• Rip the mozzarella into the pan and stir again briefly.
• Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.

PASTA ALLA NORMA

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.

PASTA ALLA NORMA: NORMA'S PASTA

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 (EGGPLANT PASTA)

Steps:

• Preheat oven to 350°F/180°C.
• In a large bowl, toss the eggplant cubes with olive oil, salt, and pepper. Spread them on a half sheet sheet pan, and roast for 30 minutes flipping halfway through. Then brown under the broiler for 5 minutes. The eggplant cubes should be golden and crispy when they're done.
• Meanwhile, cook the pasta in salted water to al dente (According to the package instructions).
• In a skillet, heat olive oil and sauté the onion until it's soft and translucent (3 minutes).
• Add the garlic, and cook for 30 seconds.
• Add the tomato sauce, then fill half of the empty can with water and add that to the sauce.
• Season with oregano, basil, red pepper flakes, salt, and pepper. Stir everything together, then allow the sauce to simmer for 5-7 minutes or until it thickens a little. It will splatter so it's better to cover with a lid.
• Strain the cooked pasta from the cooking water, and add it to the sauce, and gently stir in the roasted eggplant.
• Serve with freshly grated parmesan cheese and chopped parsley.

PASTA ALLA NORMA (PASTA WITH EGGPLANT)

Steps:

• To prepare the pasta alla Norma , wash and dry the cluster tomatoes, then cut them into quarters 1 . Pour a drizzle of oil into a thick-bottomed pan and sauté two peeled whole cloves of garlic 2 , then remove them if you wish. When the garlic has sautéed for a few moments, pour in the tomatoes 3
• and cook over very low heat, covering with a lid 4 ; leave to cook for about twenty minutes until the tomatoes are soft and have released their juice. Once they are ready 5 , strain them through a vegetable mill placed over a bowl 6 to obtain a juicy and smooth pulp.
• Transfer everything back into the pan 7 and season with salt 8 ; cook for 10-15 minutes more to thicken. Bring a pot of water to a boil, add salt. In the meantime, wash the eggplants, dry them well, trim them, then cut them into thin slices 9 .
• If you are using commonly sold eggplants, there will be no need to sprinkle them with salt and let them give off their bitter juices. Fry the eggplants in abundant extra virgin olive oil heated to 340°F (170°C) (keep the temperature constant by frying a few eggplants at a time and checking the oil temperature with a kitchen thermometer) 10 . As they turn golden brown, drain them with a skimmer 11 and transfer them to a plate lined with paper towel to absorb the excess oil. Season with salt to taste 12 .
• Cook the pasta al dente 13 and when it is almost ready, pour the basil leaves into the sauce with the heat off, stir and add the drained pasta directly into the pan 15 . Mix well to flavor.
• Transfer the pasta onto serving plates, top each portion with abundant slices of fried eggplant 16 , then sprinkle with salted ricotta cheese grated with a coarse grater 17 . Serve your pasta alla Norma with a few slices of eggplant placed in the middle of the table so that guests can add them as they wish 18 !