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
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Carolyn Holmes
[email protected]This is the worst recipe I've ever tried.
John Montgomery
[email protected]Avoid this recipe at all costs.
Jasmin Easton
[email protected]I would not recommend this recipe.
Kyubu chan
[email protected]This dish was a disappointment.
Djamel Talab
[email protected]I'm glad I tried this recipe, but I don't think I'll be making it again.
Chardonnay Leonard
[email protected]This recipe has potential, but it needs some tweaking.
Linda Thomas
[email protected]I'm not sure if I would make this dish again.
Umer farooq 864
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Puseletso Ndoo
[email protected]I found this recipe to be a bit too time-consuming.
AG JOHIR UDDIN
[email protected]The eggplant was a bit too mushy for my taste.
leia coffman
[email protected]I'm not sure what I did wrong, but my dish turned out bland. I'll have to try it again.
Amelia P
[email protected]This dish is perfect for a hot summer day. It's light and refreshing.
annor samopla
[email protected]I made this dish for a party and it was a huge success. Everyone loved it!
Tetteh Halm
[email protected]This recipe is a great way to get your kids to eat vegetables.
Jiyae Qalb
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the flavors were well-balanced.
Mahdi Chy
[email protected]This dish is so easy to make, even a beginner cook can do it.
shadow jai
[email protected]I love the addition of ricotta salata. It adds a nice salty tang to the dish.
BROOK STONES INTERNATIONAL
[email protected]This recipe is a great way to use up leftover eggplant.
Hakar Boss
[email protected]I've been making this dish for years and it's always a hit with my family and friends.
Rabbi Hosen
[email protected]Pasta alla Norma is a classic Sicilian dish that is simple to make but bursting with flavor. The combination of sweet eggplant, tangy tomatoes, and creamy ricotta salata is divine.