Pasta alla Norma
User Reviews
5.0
6 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Pasta alla Norma
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 300 grams Casarecce Dry Pasta 8oz
- Small bunch fresh basil
- 2 cloves garlic
- ricotta salata Up to 250g
- 1 bottle passata or can peeled tomatoes
- 1-2 eggplants
- extra virgin olive oil EVOO
- vegetable oil for frying
- salt + pepper
- 5 L water
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Instructions
- Pasta alla norma needs quality tender eggplants, so start by trimming the top and bottom of one (or two) and then cut into strips.
- In the meantime, heat up vegetable oil in a deep pan or small pot.
- Once the oil reaches a temperature of 180°C/356°F (or you can see it is ready!) place a handful of your strips in at a time and fry them up!
- Pasta alla norma is all about the crispy eggplant, so once the eggplant strips are golden brown, remove from the oil and put them onto a plate lined with paper towels to absorb any excess liquid and leave to rest.
- Add 5L water to a large pot and leave it to boil while you prepare your sauce.
- This Sicilian Eggplant pasta is made with a fresh tomato sauce, so pour the peeled tomatoes into a medium mixing bowl and crush using a vegetable mashing utensil.
- Once you have created a puree of tomatoes, add salt and pepper and mix with a wooden spoon.
- Next place a medium size pan on your stove at low-medium heat and warm up a generous drizzle of extra virgin olive oil.
- Once the oil is slightly warm crush the garlic cloves, adding them to the pan and stir.
- Pour the tomato mix into the pan and drop the temperature to a lower heat so it cooks slowly.
- Now it’s time to cook your pasta, so add a tablespoon of rock salt to the water, stir to help dissolve and leave to cook as per packet instructions.
- Add ¾ of the eggplant to your sauce and leave to simmer (at a low temperature) before breaking up a few fresh basil leaves and adding these too.
- Once the pasta is ready, get a cup full of pasta water and put it to the side.
- Using a hand sieve, strain the pasta and add it to the sauce before adding the cup of water and stirring through, leaving it to cook for one more minute.
- Grate some ricotta salata in the pan and mix through until melted.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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