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
PENNE ALLA NORMA
This classic Sicilian pasta dish combines eggplant, tomatoes, and basil. Put a dollop of ricotta cheese on each plate to stir in for a creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
- Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
- Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
- Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
- Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.
Nutrition Facts : Calories 481 g, Fat 14 g, Protein 15 g
PASTA ALLA NORMA
This is an original recipe given to me from Sicilian relatives. Pasta is tossed with a simple tomato sauce, then topped with fried eggplant, ricotta salata, and hot peppers. The cut of pasta is not too important, it is good even with spaghetti.
Provided by Buckwheat Queen
Categories Main Dish Recipes Pasta
Time 1h7m
Yield 4
Number Of Ingredients 10
Steps:
- Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
- Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 58.4 g, Cholesterol 7.4 mg, Fat 10.3 g, Fiber 8.5 g, Protein 11.8 g, SaturatedFat 2.5 g, Sodium 4571.7 mg, Sugar 10.4 g
PASTA ALLA NORMA: NORMA'S PASTA
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 8
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 RECIPE BY TASTY
Here's what you need: medium eggplant, kosher salt, olive oil, garlic, whole peeled tomato, red pepper flakes, whole wheat spaghetti, ricotta salata, fresh basil
Provided by Crystal Hatch
Yield 6 servings
Number Of Ingredients 9
Steps:
- Trim the ends of the eggplant, then slice into ½-inch (1 ¼ cm) thick rounds. Lay the eggplant rounds on a paper towel and season generously on both sides with salt. Let rest for 10 minutes to draw out excess moisture. After 10 minutes, pat the eggplant rounds with a paper towel to remove the moisture.
- Heat a griddle pan over medium-high heat and grease with 2 tablespoons of the olive oil, or your oil of choice. Grill the eggplant for about 2 minutes on each side, or until grill marks are formed. Set aside to cool, then cut into bite-size pieces.
- Heat the remaining 2 tablespoons of olive oil in a large pan over medium heat. When the oil is hot, add the smashed garlic and cook until fragrant and lightly browned but not burnt, flipping as needed. Remove the garlic from the oil and set aside to cool, then mince.
- To the garlic oil, add the chopped tomatoes. Cook for 5-10 minutes, or until caramelized. Add the reserved tomato juice and simmer until reduced to a sauce-like consistency, 5-8 minutes.
- Add ½ teaspoon salt, the red pepper flakes, and the minced fried garlic. Stir well, reduce the heat to low, and simmer while you make the pasta.
- In a large pot of boiling water, cook the pasta according to the package instructions. Drain and return to the pot.
- Pour the tomato sauce over the hot pasta. Add the eggplant, ricotta salata, and fresh basil. Toss until well combined.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 73 grams, Fat 13 grams, Fiber 9 grams, Protein 14 grams, Sugar 11 grams
QUICK AND AWESOME PASTA ALLA NORMA
Very quick to prepare and full of flavor. Great "just back from a long day at work but want to feel like I am on a Mediterranean holiday" recipe. Serve with a fresh salad and crusty bread.
Provided by NP
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Cut eggplants into french fry-sized strips and salt lightly.
- Heat 1/2 cup olive oil in a skillet over medium heat. Add eggplant strips and fry until lightly browned and fully cooked through, turning from time to time, 4 to 8 minutes. Drain on paper towels.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti, bay leaf, and peppercorns to the boiling water and cook, stirring occasionally, until spaghetti is tender yet firm to the bite, about 12 minutes.
- Heat extra-virgin olive oil in a skillet over medium-low heat. Add garlic and chile pepper and fry lightly until fragrant, 1 to 2 minutes. Add chopped tomatoes and cook until soft but still holding shape, about 5 minutes. Season to taste with salt and pepper.
- Drain pasta and immediately add to cooked tomatoes. Add fried eggplant, feta, and basil. Toss to combine and serve immediately.
Nutrition Facts : Calories 1079.3 calories, Carbohydrate 118.6 g, Cholesterol 50.5 mg, Fat 56.6 g, Fiber 18.9 g, Protein 29.1 g, SaturatedFat 14.8 g, Sodium 1244.6 mg, Sugar 21.4 g
PASTA ALLA NORMA
Provided by Regina Schrambling
Categories dinner, weekday, pastas, side dish
Time 1h15m
Yield Four to six servings
Number Of Ingredients 7
Steps:
- Peel the eggplants and slice them crosswise into disks less than one-half-inch thick. Layer the slices in a bowl, sprinkling coarse kosher salt over each layer. Place a plate over the slices and place a weight on top. Let sit for 30 minutes.
- Rinse the eggplant slices well and pat them dry with paper towels. Heat the oil in a large skillet over medium heat. Add the garlic cloves and saute for two minutes. Add the eggplant and saute for 15 minutes, turning once or twice. Season with salt and pepper to taste, then pour in one-half cup of cold water. Cover and cook 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of water to a full boil. Add coarse salt to taste, then add pasta. Cook until al dente, about 9 to 12 minutes.
- Remove the garlic from the eggplant and discard. Drain the pasta well, place it in a shallow serving bowl and pour the eggplant sauce over. Toss well. Sprinkle with parsley and serve with additional ground black pepper.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 8 grams, Carbohydrate 67 grams, Fat 10 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 561 milligrams, Sugar 7 grams
PASTA ALLA NORMA
I was in Italy this summer and I came back with "several" Italian cooking magazines. This recipe is from "Sale & Pepe"(salt and pepper). It was very simple and fast. I really liked it. I did use SUPER FRESH organic tomatoes and eggplant and I firmly believe that makes a huge difference.
Provided by MsPia
Categories European
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Layer eggplant on a colander with some coarse salt and put a plate on top with some weight to get ride of the eggplant bitterness. Let it sit for about 1 hour.
- Wash tomatoes, make a small cut on the bottom and throw them in boiling water for an instant. Then peel them, cut them in fourth, get rid of the seed and juice and chopped them.
- In a pan, heat the olive oil, add the garlic and sauté briefly. Then add tomatoes, basil, wine salt and pepper and cook for 15 minutes, stirring occasionally.
- Rinse the eggplant and get rid of all the salt. Dry with a paper towel. Heat oil in a frying pan and fry eggplant in batches until golden. Drain on paper towels.
- Meanwhile, boil water with some salt to cook pasta al dente, following manufacture's instructions.
- Drain pasta and mix with sauce. Pour on a big serving dish. Sprinkle fry eggplant on top and crumble goat cheese. EAT!
- Note: The original recipe calls for "Ricotta Salata" instead of goat cheese, that it is not the same as the regular ricotta we can get a the store; it is a fabulous cheese from Sicily, from the province of Messina. It is not impossible to find in the US, but it is quite pricey.
Nutrition Facts : Calories 1565.5, Fat 133.2, SaturatedFat 24.3, Cholesterol 22.4, Sodium 158.7, Carbohydrate 80.5, Fiber 14.8, Sugar 6.7, Protein 14.9
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
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
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