Pasta alla Norma (Tomato Eggplant Pasta)
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
2 servings
-
Calories
851 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta alla Norma (Tomato Eggplant Pasta)
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
for the pasta:
- 6 ½ oz pasta fusilli or penne, 180g
- 1 eggplant 11 oz or 320g, large
- ¼ cup olive oil not extra virgin, or you can also use other vegetable frying oil, 60ml, for frying
- 3 cloves garlic
- 1 teaspoon oregano dried
- 1 tablespoon butter
- 3 tablespoons white wine 45 ml, dry
- 1 tomatoes 14 oz or 400 ml, whole or crushed, canned
- 3 basil or ½ teaspoon dried basil, large, fresh leaves
- 4 Parmesan Cheese firm ricotta not soft, heaped tablespoons, grated, or ricotta salata
- salt to taste
- black pepper to taste
to serve:
- Parmesan Cheese grated, or ricotta salata
- basil fresh leaves
Instructions
- Cook the pasta al dente (it should have a bite to it).
- Cut 1 large eggplant into 1/2-inch (1.5 cm) slices, then into 1/2-inch (1.5 cm) "fries"/sticks. You can cook it right away or better, if you have time, sprinkle it with a teaspoon of salt, wait 10-15 minutes, then dry thoroughly with paper towels. The salt extracts water from the eggplant, so it‘s easier and quicker to cook and less oil can be used (you don't have to do this so that the eggplant is not bitter! It won't be bitter if you don't use salt).
- Heat about 1/4 cup (or more) of oil in a large frying pan. Add the eggplant, making sure it's not overcrowded in the pan (cook it in batches if necessary). Cook for a couple of minutes over medium-high / high heat until well-browned on all sides and soft. Try to not stir it too often, letting it brown. Transfer to a plate.
- Reduce the heat to low, add the finely chopped garlic and oregano (and 1/2 ts of dried basil, if you‘re not using fresh leaves), cook for 30-60 seconds, stirring, then add 1 Tbsp of butter, cook until melted.
- Add the wine and cook until almost completely evaporated.
- Add the canned tomatoes, break them up into smaller pieces with a spatula, cook over low heat for about 5 minutes, adding basil leaves at the end. Scrape all browned bits from the bottom of the pan with a spatula.
- Blend the sauce until smooth, season with salt and pepper to taste. This step is optional but for me, the sauce tastes much better blended.
- Add the cooked pasta, grated cheese, and fried eggplant to the pan, mix together, season with salt and pepper to taste.
- Serve sprinkled with basil leaves and grated cheese.
- Enjoy!
Notes
- Calories = 1 serving (1/2 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
851kcal
(43%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 851 kcal
% Daily Value*
| Calories | 851kcal | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
