Pasta alla Norma

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 20 min.

   Kokkens note: Salting helps remove bitterness and prevents the eggplant from absorbing too much oil when frying.

2. 2

   While the eggplant rests, prepare the tomato sauce. Heat a large saucepan or pot over medium heat.

   Ca. 1 min.

3. 3

   Add a drizzle of olive oil to the pan, then add the minced garlic and cook for 1 minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Pour in the crushed tomatoes, stir in the chopped basil, and season with black pepper.

   Ca. 1 min.

5. 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.

   Ca. 20 min.

   Kokkens note: The longer the sauce simmers, the more flavor it will develop.

6. 6

   Pat the eggplant cubes thoroughly dry with paper towels to remove all the released moisture and residual salt.

   Ca. 2 min.

   Kokkens note: This step is crucial for crispy eggplant.

7. 7

   Heat the frying olive oil in a large skillet or deep pot over medium-high heat until shimmering.

   Ca. 3 min.

   Kokkens note: Ensure the oil is hot enough before adding eggplant to prevent it from becoming greasy.

8. 8

   Fry the eggplant in batches, turning occasionally, until golden brown and tender.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pan; this helps the eggplant fry evenly.

9. 9

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

   Ca. 1 min.

10. 10

    Cook the pasta according to package directions until al dente.

    Ca. 10 min.

    Kokkens note: Reserve about 1/2 cup of pasta water before draining.

11. 11

    Drain the pasta and add it directly to the simmering tomato sauce.

    Ca. 1 min.

12. 12

    Add most of the fried eggplant to the pasta and sauce, reserving some for garnish.

    Ca. 1 min.

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

13. 13

    Toss everything together until the pasta is well coated.

    Ca. 1 min.

14. 14

    Serve immediately, garnished with the remaining fried eggplant, extra fresh basil, and grated ricotta salata.