Pasta alla Norma

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 20-30 minutes to draw out excess moisture.

   Ca. 25 min.

   Kokkens note: Salting the eggplant helps reduce bitterness and prevents it from absorbing too much oil during frying.

2. 2

   While the eggplant is resting, prepare the tomato sauce. Heat a large skillet or pot over medium heat.

3. 3

   Add a drizzle of olive oil, then add the yellow onion and cook until softened, about 5-7 minutes.

   Ca. 6 min.

4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

5. 5

   Pour in the crushed tomatoes, add the dried oregano, and season with black pepper and a pinch of salt.

6. 6

   Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes, or up to 30 minutes, stirring occasionally.

   Ca. 25 min.

   Kokkens note: Longer simmering develops deeper flavor.

7. 7

   While the sauce simmers, rinse the eggplant under cold water to remove the salt, then pat it thoroughly dry with paper towels.

   Ca. 5 min.

   Kokkens note: Ensure the eggplant is very dry to prevent oil splatter and achieve good browning.

8. 8

   Heat the olive oil for frying in a large pan over medium-high heat.

   Ca. 2 min.

9. 9

   Fry the eggplant in batches until golden brown and tender, about 3-5 minutes per batch.

   Ca. 15 min.

   Kokkens note: Do not overcrowd the pan, as this will steam the eggplant instead of frying it.

10. 10

    Remove the fried eggplant with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

11. 11

    Cook the pasta according to package directions in a large pot of salted boiling water until al dente.

    Ca. 10 min.

    Kokkens note: Reserve a small amount of pasta cooking water before draining.

12. 12

    Stir the chopped fresh basil into the tomato sauce.

13. 13

    Add the drained pasta to the skillet with the tomato sauce and toss to combine.

    Ca. 1 min.

    Kokkens note: If the sauce is too thick, add a splash of the reserved pasta water.

14. 14

    Gently fold in most of the fried eggplant, reserving some for garnish.

    Ca. 1 min.

15. 15

    Serve immediately, topped with grated ricotta salata and the remaining fried eggplant and fresh basil leaves.