Penne Alla Norma Food

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PENNE ALLA NORMA



Penne alla Norma image

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

1 pound penne rigate
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese

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



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

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.

PASTA ALLA NORMA



Pasta alla Norma image

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

1 eggplant, sliced into 1-inch rounds
2 tablespoons rock salt
1 (14.25 ounce) can tomato puree
1 teaspoon rock salt
1 clove garlic, lightly smashed
5 large basil leaves
2 tablespoons olive oil
1 (8 ounce) package penne pasta
3 ½ tablespoons ricotta salata
1 tablespoon diced fresh cayenne pepper, or to taste

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



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

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

PENNE ALLA NORMA



Penne alla Norma image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

3 Italian eggplants
4 large ripe tomatoes
1 small onion, chopped
2 cloves garlic, minced
1/3 cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1/2 cup snipped fresh basil leaves
1 pound penne
Freshly grated ricotta salata, passed separately at the table

Steps:

  • Char the eggplants and the tomatoes over the coals of a grill. Skin and chop them, discarding the tomato seeds.
  • Soften the onion with the garlic in the olive oil. Add the eggplant and the tomatoes and simmer them gently over low heat for about 20 minutes. Season to taste with salt and pepper and then stir in the basil leaves.
  • Meanwhile, bring six quarts of water to a roiling boil. Add the penne and cook until the pasta is al dente. Drain and put the penne in a serving bowl with the remaining tablespoon of olive oil. Toss and add the sauce, mix well and sprinkle with basil leaves. Pass the ricotta salata separately at the table.

PENNE ALLA NORMA



Penne Alla Norma image

Make and share this Penne Alla Norma recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb penne rigate
1/4 cup olive oil
2 garlic cloves, minced
1 eggplant, peeled and diced
2 pints grape tomatoes
salt & freshly ground black pepper
2 cups ricotta cheese
1/3 cup of fresh mint, finely chopped
1 cup fresh basil, torn
parmesan cheese (to garnish)

Steps:

  • Cook pasta according to package directions, drain, reserving 1/2 cup or so of pasta water.
  • Meanwhile, heat oil in a deep skillet over medium low heat and cook the garlic about 3 minutes.
  • Increase heat to medium high add eggplant and tomatoes, season with salt and pepper, cover and cook about 12 minutes, stirring once, until tomatoes burst.
  • Meanwhile combine ricotta and mint.
  • Add pasta and basil to tomato mixture and stir; add pasta water if needed.
  • Serve pasta in bowls, topped with ricotta mixture; garnish with shaved Parmesan.

Nutrition Facts : Calories 409.3, Fat 15.9, SaturatedFat 6.2, Cholesterol 31.4, Sodium 61.6, Carbohydrate 51.3, Fiber 5, Sugar 5, Protein 15.9

PASTA ALLA NORMA (BAKED PENNE WITH EGGPLANT)



Pasta Alla Norma (Baked Penne With Eggplant) image

Found at Tracey's Culinary Adventures adapted from Molto Italiano by Mario Batali. The success of this dish relies on the quality of the eggplant. Older, larger eggplant tend to hold bigger seed pockets and can be bitter, so look for small to medium sized eggplants, of any variety. If you cannot find ricotta salata, try a young pecorino or provolone.

Provided by Roxanne J.R.

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs eggplants, cut into 1/4 inch-thick slices
6 tablespoons extra virgin olive oil
1 lb penne
2 cups basic tomato sauce
1 cup toasted breadcrumbs
1/2 cup freshly grated pecorino romano cheese
10 fresh basil leaves, roughly torn
8 ounces ricotta salata, for grating
salt
fresh ground black pepper

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.

Nutrition Facts : Calories 523.2, Fat 16.5, SaturatedFat 2.4, Sodium 565.3, Carbohydrate 87.6, Fiber 15.5, Sugar 8.2, Protein 10.7

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

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

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

2 aubergines, cut into 3cm chunks
1 heaped tsp salt
4 tbsp extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
pinch chilli flakes
2 x 400g tins chopped tomatoes
1 tsp sugar
350g spaghetti (egg-free, if needed)
small bunch basil, shredded, plus a few leaves to serve
1 heaped tbsp capers
ricotta salata or parmesan, finely grated, to serve (optional)

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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From boatfood.com


PASTA ALLA NORMA AUTHENTIC ITALIAN RECIPE - RECIPES FROM ITALY
Pasta alla Norma is a traditional Sicilian pasta recipe, born in Catania in the early 1900s. The recipe name is a tribute to “La Norma”, the famous opera of the composer Vincenzo Bellini.It seems that the Sicilian playwright Nino Martoglio would have exclaimed “it’s a Norma!” to describe the wonderful symphony of taste of this pasta recipe, comparing it to the famous work …
From recipesfromitaly.com


PENNE ALLA NORMA|PASTA DISH|ITALIAN FOOD AND …
Gently simmer the Oliviers&Co Norma Sauce in a heavy pan until the mixture is reduced by ¼. Stir the cream into the mixture. Simmer gently over low heat until sauce is heated through. Stir in Parmigiano Reggiano. Meanwhile, bring a large pot of salted water, add 2 tbsp of Oliviers&Co Everyday Olive Oil, to a boil and cook pasta for 8-9 minutes ...
From oliviersandco.com


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