Pasta alla Norma
A classic Sicilian pasta dish featuring tender eggplant, a rich tomato sauce, and fresh basil. This vegetarian meal is comforting and full of Mediterranean flavors, perfect for a satisfying dinner.
Una recepta original de Forkin
- Temps total
- 1 h
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 666 kcal
Informació sobre al·lèrgens: pot contenir gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 2 ueggplant, cut into 1/2 inch cubes
- 400 gpasta, penne or rigatoni
for eggplant
- 1 ctsalt
for frying
- 0,5 tassaolive oil
sauce
- 2 gragarlic, minced
- 800 gcrushed tomatoes
- 0,25 tassafresh basil, chopped, plus extra for garnish
- 0,5 ctblack pepper, freshly ground
garnish
- 0,5 tassaricotta salata, grated
Estris
large pot · large skillet · slotted spoon · colander · large saucepan
Elaboració
Pas a pas
- 1
Place the cubed eggplant in a colander, sprinkle with the eggplant salt, and let it sit for 20 minutes to draw out excess moisture.
Uns 20 min
Nota de cuina: Salting helps remove bitterness and prevents the eggplant from absorbing too much oil when frying.
- 2
While the eggplant rests, prepare the tomato sauce. Heat a large saucepan or pot over medium heat.
Uns 1 min
- 3
Add a drizzle of olive oil to the pan, then add the minced garlic and cook for 1 minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
- 4
Pour in the crushed tomatoes, stir in the chopped basil, and season with black pepper.
Uns 1 min
- 5
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes while you prepare the eggplant and pasta.
Uns 20 min
Nota de cuina: The longer the sauce simmers, the more flavor it will develop.
- 6
Pat the eggplant cubes thoroughly dry with paper towels to remove all the released moisture and residual salt.
Uns 2 min
Nota de cuina: This step is crucial for crispy eggplant.
- 7
Heat the frying olive oil in a large skillet or deep pot over medium-high heat until shimmering.
Uns 3 min
Nota de cuina: Ensure the oil is hot enough before adding eggplant to prevent it from becoming greasy.
- 8
Fry the eggplant in batches, turning occasionally, until golden brown and tender.
Uns 10 min
Nota de cuina: Do not overcrowd the pan; this helps the eggplant fry evenly.
- 9
Remove the fried eggplant with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Uns 1 min
- 10
Cook the pasta according to package directions until al dente.
Uns 10 min
Nota de cuina: Reserve about 1/2 cup of pasta water before draining.
- 11
Drain the pasta and add it directly to the simmering tomato sauce.
Uns 1 min
- 12
Add most of the fried eggplant to the pasta and sauce, reserving some for garnish.
Uns 1 min
Nota de cuina: If the sauce is too thick, add a splash of the reserved pasta water.
- 13
Toss everything together until the pasta is well coated.
Uns 1 min
- 14
Serve immediately, garnished with the remaining fried eggplant, extra fresh basil, and grated ricotta salata.
Per ració
Nutrició
- Calories
- 666,1kcal
- Proteïnes
- 15,5g
- Hidrats de carboni
- 89,7g
- Greixos
- 29,2g
- Fibra
- 10g
- Sucre
- 13,5g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Pasta alla Norma in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce.