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#Pasta alla Norma

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed:
• Large pot
• Skillet
• Colander
• Wooden spoon
• Chef's knife
• Cutting board

Ingredients

  

• For the Pasta:
• 12 oz 340 g of pasta (preferably rigatoni or penne)
• 2 medium eggplants diced into 1-inch cubes
• 3 tablespoons olive oil
• 3 cloves garlic minced
• 1 can 28 oz crushed tomatoes
• Salt and pepper to taste
• Fresh basil leaves for garnish
• 4 oz 115 g ricotta salata or feta cheese, crumbled (substitutions below)

Instructions

 

• Prepare the Eggplants:
• Start by salting the diced eggplants. Place them in a colander, sprinkle with salt, and let them sit for about 20-30 minutes. This process helps draw out excess moisture and bitterness. Rinse and pat dry with a paper towel.
• Cook the Pasta:
• In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
• Sauté the Eggplants:
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the salted and dried eggplant cubes and cook until they are golden brown and tender, about 5-7 minutes. Remove the eggplants from the skillet and set them aside.
• Make the Sauce:
• In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Be careful not to burn it! Then, add the crushed tomatoes, salt, and pepper. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld.
• Combine:
• Once the sauce has thickened, add the sautéed eggplants to the skillet. Stir to combine and let them heat through. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
• Mix with Pasta:
• Add the cooked pasta to the skillet and toss everything together gently. Let it cook for another 2-3 minutes to allow the pasta to absorb some of the sauce.
• Serve:
• Serve hot, garnished with crumbled ricotta salata or feta cheese and fresh basil leaves. Enjoy your delicious Pasta alla Norma!
• Variations and Tips
• Vegetarian/Vegan: To make this dish vegan, skip the cheese or use a plant-based alternative. Nutritional yeast can also add a cheesy flavor without dairy.
• Gluten-Free: Use gluten-free pasta to accommodate dietary needs.
• Add Protein: For those who want to add some protein, grilled chicken or Italian sausage pairs well with this dish.

Pasta alla Norma is a quintessential dish from Sicily that combines the rich flavors of roasted eggplant, a simple tomato sauce, and the luxurious taste of ricotta salata. It’s a dish that speaks to the heart of Italian cuisine, showcasing fresh ingredients and a delightful balance of flavors. From my own personal experience, this pasta is not only delicious but also quite versatile, making it suitable for various dietary needs. So, let me show you how I make this classic dish that’s sure to impress.

Notes on What to Expect

Pasta alla Norma is a satisfying dish that balances the sweetness of roasted eggplants with the acidity of the tomato sauce. The ricotta salata adds a delightful creaminess, and the fresh basil brings a burst of flavor. This dish is perfect for a cozy family dinner or a casual gathering with friends. You can easily scale the recipe up or down based on your needs, making it a versatile choice for any occasion.

Quick Meal Facts

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 50 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 450 per serving
• Cost of Ingredients: $10-$15 (depending on local prices)
• Cuisine: Italian
• Course: Main
• Equipment Needed:
  • Large pot
  • Skillet
  • Colander
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Check out the right equipment and Ingredients that you need for making  #pastaallanorma  here 

Ingredients

• For the Pasta:
  • 12 oz (340 g) of pasta (preferably rigatoni or penne)
  • 2 medium eggplants, diced into 1-inch cubes
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
  • 4 oz (115 g) ricotta salata or feta cheese, crumbled (substitutions below)
  • Check out the right equipment and Ingredients that you need for making  #pastaallanorma  here 

Method

1. Prepare the Eggplants:
   • Start by salting the diced eggplants. Place them in a colander, sprinkle with salt, and let them sit for about 20-30 minutes. This process helps draw out excess moisture and bitterness. Rinse and pat dry with a paper towel.
2. Cook the Pasta:
   • In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
3. Sauté the Eggplants:
   • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the salted and dried eggplant cubes and cook until they are golden brown and tender, about 5-7 minutes. Remove the eggplants from the skillet and set them aside.
4. Make the Sauce:
   • In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Be careful not to burn it! Then, add the crushed tomatoes, salt, and pepper. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld.
5. Combine:
   • Once the sauce has thickened, add the sautéed eggplants to the skillet. Stir to combine and let them heat through. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
6. Mix with Pasta:
   • Add the cooked pasta to the skillet and toss everything together gently. Let it cook for another 2-3 minutes to allow the pasta to absorb some of the sauce.
7. Serve:
   • Serve hot, garnished with crumbled ricotta salata or feta cheese and fresh basil leaves. Enjoy your delicious Pasta alla Norma!

Variations and Tips

• Vegetarian/Vegan: To make this dish vegan, skip the cheese or use a plant-based alternative. Nutritional yeast can also add a cheesy flavor without dairy.
• Gluten-Free: Use gluten-free pasta to accommodate dietary needs.
• Add Protein: For those who want to add some protein, grilled chicken or Italian sausage pairs well with this dish.
• Check out the right equipment and Ingredients that you need for making  #pastaallanorma  here 

Troubleshooting Tips

• Sauce Too Watery: If your sauce is too watery, let it simmer a bit longer without the lid to help reduce it.
• Bitter Eggplant: Ensure to salt and rinse your eggplants to reduce any bitterness. Choosing fresh, firm eggplants will also help.
• Pasta Overcooked: To avoid mushy pasta, always cook it al dente and reserve some pasta water for mixing.

Nutritional Information (per serving)

• Calories: 450
• Protein: 12g
• Fat: 20g
• Carbohydrates: 60g
• Fiber: 5g

In conclusion, Pasta alla Norma is not just a meal; it’s an experience that brings the flavors of Italy right into your home. Try it out, and you might just find it becomes a regular in your cooking rotation.