Best 13 Pasta Alla Norma Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pasta alla Norma is a traditional Sicilian dish that combines the flavors of eggplant, tomato sauce, ricotta salata cheese, and fresh basil. It is a simple yet delicious dish that is perfect for a quick and easy weeknight meal. This article provides three different recipes for Pasta alla Norma: a classic recipe, a vegetarian recipe, and a vegan recipe. The classic recipe uses fried eggplant, while the vegetarian recipe uses grilled eggplant. The vegan recipe uses roasted eggplant and omits the ricotta salata cheese. All three recipes are easy to follow and can be made in under an hour. Whether you are a meat-eater, vegetarian, or vegan, there is a Pasta alla Norma recipe in this article that you will enjoy. So gather your ingredients and get ready to cook up a delicious and authentic Sicilian dish!

Here are our top 13 tried and tested recipes!

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

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 (EGGPLANT PASTA)



Pasta alla Norma (Eggplant Pasta) image

This is a classic Italian pasta dish from Sicily that was created after Bellini's opera Norma, made with fried eggplant, tomatoes, ricotta, and fresh basil. As with many classic Italian dishes - only a few ingredients are needed, but they should be of excellent quality. [Recipe originally submitted to Allrecipes.it]

Provided by Aldo

Categories     World Cuisine Recipes     European     Italian

Time 3h5m

Yield 4

Number Of Ingredients 9

3 eggplant
coarse salt
5 tablespoons extra virgin olive oil, divided
1 clove garlic
1 (18 ounce) can whole peeled tomatoes
salt and freshly ground black pepper to taste
1 small bunch fresh basil, chopped, divided
1 (16 ounce) package spaghetti
1 (8 ounce) container ricotta cheese, or to taste

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.

Nutrition Facts : Calories 770.3 calories, Carbohydrate 115.7 g, Cholesterol 17.6 mg, Fat 24.1 g, Fiber 19 g, Protein 26.7 g, SaturatedFat 5.6 g, Sodium 1745.5 mg, Sugar 15.8 g

PASTA ALLA NORMA



Pasta alla Norma image

Provided by Scott Conant

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 12

Vegetable oil, for deep frying
1/2 large eggplant (about 8 ounces)
Kosher salt
2 tablespoons olive oil
8 ounces dried penne or tortiglioni pasta
1 clove garlic, crushed
Pinch dried oregano
4 ounces strained tomatoes, such as Pomi
5 to 10 fresh basil leaves, torn, plus more for garnish
1/4 cup grated Parmesan
2 tablespoons unsalted butter
One 8-ounce block ricotta salata (see Cook's Note)

Steps:

  • Bring a 2-quart pot of water to a boil. Heat 4 inches of vegetable oil in a Dutch oven over medium heat until it reaches 300 degrees F on a deep-fry thermometer. Line a plate with paper towels.
  • Using a peeler, peel the eggplant lengthwise skipping every other stripe so the eggplant looks like a zebra pattern. Dice the eggplant into 1-inch cubes, place in a strainer and lightly sprinkle with salt. Let the water drain from the eggplant in the strainer to get rid of any bitterness, about 15 minutes. Discard the water and pat down the eggplant with paper towels.
  • Blanch the eggplant in the hot oil for 7 to 8 minutes (you only want the eggplant to get soft). Take the eggplant out of the oil to the prepared plate, and then turn up the temperature to 350 degrees F.
  • Once the temperature reaches 360 degrees F, shut off the heat. Then add the eggplant and turn the heat back on (this will help if the oil spills over a little bit). Deep fry the eggplant until deep golden brown in color, 2 to 3 minutes (the eggplant should look a little wrinkly and have a firm texture on the outside and be soft and silky on the inside). Place the eggplant on fresh paper towels to drain the oil and put aside.
  • Add the olive oil to an 8-inch saute pan over medium-low heat. Season the pasta water with salt, place the pasta in the boiling water and cook it 75 percent of the way (about 12 minutes).
  • Once the oil is warm, add the garlic and infuse the oil, about 2 minutes (the garlic should not sizzle or brown). Add the dried oregano, cook 1 more minute, and then add the tomato sauce and 1/4 cup pasta water. Reduce while the pasta finishes cooking. If it gets too dry, add more pasta water. Remove the garlic and add a pinch of salt and the torn basil.
  • Transfer the pasta to the tomato sauce along with some of the pasta cooking water (1/3 to 1/2 cup). Add the fried eggplant to the pan and toss to combine. Turn off the heat and add the Parmesan; toss again. Finish with the butter and toss a final time.
  • Place the pasta into plates and grate the ricotta salata with a large grater over top. Top with a basil leaf or two and serve immediately.

EASY PASTA ALLA NORMA



Easy Pasta alla Norma image

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

2 tablespoons salt
¼ cup olive oil, plus extra for drizzling
4 cloves garlic, minced
3 small eggplant, sliced
1 (28 ounce) can whole peeled tomatoes
2 sprigs fresh basil, plus more for garnish
1 sprig fresh thyme
1 ½ teaspoons sea salt, or more to taste
1 teaspoon freshly ground black pepper
1 (16 ounce) package spaghetti
1 pinch red pepper flakes, or to taste
¼ cup freshly grated Parmesan cheese

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

PASTA ALLA NORMA RECIPE BY TASTY



Pasta Alla Norma Recipe by Tasty image

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

1 medium eggplant
½ teaspoon kosher salt, plus more to taste
¼ cup olive oil, divided
3 cloves garlic, smashed
56 oz whole peeled tomato, drained and roughly chopped, juices reserved
½ teaspoon red pepper flakes
1 lb whole wheat spaghetti
½ cup ricotta salata, crumbled
1 bunch fresh basil, thinly sliced

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

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

Provided by Jamie Oliver

Categories     Cheese     Dairy     Pasta     Tomato     Vegetable     Fry     Vegetarian     Quick & Easy     Dinner     Lunch     Eggplant     Fall     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 large, firm eggplants
extra-virgin olive oil
1 tablespoon dried oregano
optional: 1 dried red chili, crumbled
4 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, stems finely chopped, leaves reserved
1 teaspoon good herb or white wine vinegar
2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups passata
sea salt and freshly ground black pepper
1 pound dried spaghetti
6 ounces salted ricotta, pecorino, or Parmesan cheese, grated

Steps:

  • First of all, get your nice firm eggplants and cut them into 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. Get a large nonstick 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 and then sprinkle with some of the dried oregano-this will make them taste fantastic. 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 second batch.
  • When the eggplants are all cooked, add the first batch back to the pan-at this point I sometimes add a sneaky 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 herb vinegar and the cans of tomatoes, which you can chop or whiz up. 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.
  • Get your spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste, and adjust the seasoning, then divide between your plates by twizzling 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, grated cheese, and oil.

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

BAKED PASTA ALLA NORMA



Baked Pasta alla Norma image

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Pasta     Bake     Tomato     Eggplant     Garlic     Parmesan     Basil     Egg

Yield 8 servings

Number Of Ingredients 12

1 medium globe eggplant, peeled, cut into 1/2" pieces
2 pints cherry tomatoes
8 garlic cloves, smashed
1/4 cup extra-virgin olive oil, plus more for skillet
1/2 tsp. crushed red pepper flakes, plus more for sprinkling
Kosher salt
2 large eggs
2 Tbsp. tomato paste
4 oz. finely grated Parmesan, divided
1 lb. spaghetti
2 Tbsp. drained capers
1/2 cup torn basil, plus a few whole leaves

Steps:

  • Preheat oven to 425°F. Combine eggplant, tomatoes, garlic, 1/4 cup oil, and 1/2 tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25-35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°F.
  • Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.
  • Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.
  • Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and 1/2 cup basil and toss again to combine.
  • Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.
  • Bake pasta until surface is nicely browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges for serving.

PASTA ALLA NORMA (FRESH PASTA WITH EGGPLANT(AUBERGINE))



Pasta Alla Norma (Fresh Pasta With Eggplant(Aubergine)) image

This dish of fresh pasta with eggplant, tomato sauce and cheese was a favorite of the great Sicilian composer Vincenzo Bellini. It has been renamed after his most famous opera. La Norma.I got this recipe from Vincent Schiavelli, we made it last night and it is the most delicious thing I've eaten in a long time.

Provided by Jazmina

Categories     Lunch/Snacks

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

400 g fresh pasta (4 servings)
2 large eggplants
sea salt
olive oil (for frying)
flour (for dusting)
1 (28 ounce) can plum tomatoes
2 garlic cloves (peeled and whole)
1/4 cup extra virgin olive oil
1 tablespoon tomato paste
2 teaspoons sugar
2 sprigs fresh basil
black pepper
1/4-1/2 lb cheese (parmesan ect..)

Steps:

  • Peel the egglants. Cut them lengthwise in slices 1/2 inch thick. If slices ar very long cut them in half. Liberally salt each slice and stack them in a shallow dish. Place another dish on top and lightly weight it for instance using a full can of tomatoes. Keep the eggplant in the press for at least two hours. This process will drain out the acidic liquid which causes the eggplant to taste bitter and act like a sponge when frying.
  • After the time has elapsed, rinse or wipe off the slices and pat dry. Heat 2 inches of olive oil in a skillet over medium heat until hot. Dust each slice with flor before frying. Cook to a rich golden brown, and drain between brown paper until everything else is ready for assembly.
  • While frying eggplant begin the tomato sauce. Pass the can of tomatoes through a food mill to remove any seeds. Place the 1/4 cup of olive oil in a sauce pan and saute the whole garlic until brown, remove the garlic. Add the tomatoes, paste, sugar, basil and season to taste with salt and pepper. Stir well and cook on low heat for about 15-20 minutes.
  • Meanwhile continue to cook eggplant and keep hot uncovered in a 300' oven. At this time cook your pasta, when it's done toss in a warm serving bowl with some of the sauce and half of the cheese. Arrange eggplant on top. Drizzle with sauce and sprinkle with cheese.
  • Enjoy!

Nutrition Facts : Calories 616.7, Fat 23.7, SaturatedFat 6.7, Cholesterol 91.1, Sodium 347.6, Carbohydrate 83.9, Fiber 11.9, Sugar 14.3, Protein 21.7

VEGAN PASTA ALLA NORMA VEGAN EGGPLANT PASTA



Vegan Pasta Alla Norma Vegan Eggplant Pasta image

Make and share this Vegan Pasta Alla Norma Vegan Eggplant Pasta recipe from Food.com.

Provided by Princapessa

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 large firm eggplants
1 teaspoon olive oil
1 tablespoon dried oregano
1 teaspoon dried chili
4 garlic cloves, peeled and finely sliced
1 bunch fresh basil, stems finely chopped, leaves reserved
1 teaspoon white wine vinegar
2 (14 ounce) cans of good-quality chopped tomatoes or 2 cups chopped fresh tomatoes
sea salt & freshly ground black pepper
1 lb dried spaghetti

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.

Nutrition Facts : Calories 541.8, Fat 3.9, SaturatedFat 0.7, Sodium 21.9, Carbohydrate 110.1, Fiber 15.8, Sugar 13.8, Protein 19.7

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

Tips:

  • Choose the right eggplant: Select firm, glossy eggplants with smooth, unblemished skin. Avoid those with wrinkles or blemishes, as they may be bitter.
  • Slice the eggplant properly: Cut the eggplant into 1/2-inch thick rounds or strips. Then, score the flesh of the eggplant in a criss-cross pattern, which will help it absorb the olive oil and cook evenly.
  • Salt the eggplant: Salting the eggplant before cooking helps to draw out the bitterness. Sprinkle the sliced eggplant with salt and let it rest for 30 minutes, then rinse and pat dry.
  • Fry the eggplant in batches: To prevent the eggplant from becoming soggy, fry it in batches in a large skillet with plenty of olive oil. Cook the eggplant until it is golden brown and tender.
  • Use high-quality tomatoes: The tomatoes are the star of this dish, so use the best quality tomatoes you can find. Fresh, ripe tomatoes are ideal, but you can also use canned tomatoes if necessary.
  • Add fresh basil: Fresh basil adds a bright, herbaceous flavor to the dish. Add it at the end of cooking to preserve its delicate flavor.

Conclusion:

Pasta alla Norma is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to showcase the flavors of fresh, seasonal ingredients. With its combination of sweet eggplant, tangy tomatoes, and creamy ricotta cheese, Pasta alla Norma is sure to please everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #low-protein     #main-dish     #pasta     #european     #vegetarian     #italian     #dietary     #low-sodium     #low-in-something     #pasta-rice-and-grains     #4-hours-or-less

Related Topics