Pasta alla Norma
A classic Sicilian pasta dish featuring tender eggplant, rich tomato sauce, and fresh basil. This vegetarian meal is comforting and full of vibrant Mediterranean flavors.
Forkin eredeti receptje
- Teljes idő
- 1 ó 10 p
- Adag
- 4
- Nehézség
- Közepes
- Adagonként
- 631 kcal
Allergéninformáció: a következőket tartalmazhatja: glutén és tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
Hozzávalók
- 2 dbeggplant, cut into 1/2-inch cubes
- 340 gpasta, penne or rigatoni
eggplant prep
- 1 tk.salt
for frying
- 0,5 csészeolive oil
sauce
- 1 dbyellow onion, finely chopped
- 3 gerezdgarlic, minced
- 800 gcrushed tomatoes
- 1 tk.dried oregano
- 0,25 tk.black pepper, freshly ground
- 0,25 csészebasil, fresh, chopped
garnish
- 0,5 csészericotta salata, grated
- 0,25 csészebasil, fresh leaves
Eszközök
slotted spoon · large skillet · paper towels · large pot · colander
Elkészítés
Lépésről lépésre
- 1
Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 20-30 minutes to draw out excess moisture.
Körülbelül 25 p
A szakács megjegyzése: Salting the eggplant helps reduce bitterness and prevents it from absorbing too much oil during frying.
- 2
While the eggplant is resting, prepare the tomato sauce. Heat a large skillet or pot over medium heat.
- 3
Add a drizzle of olive oil, then add the yellow onion and cook until softened, about 5-7 minutes.
Körülbelül 6 p
- 4
Stir in the minced garlic and cook for another minute until fragrant.
Körülbelül 1 p
A szakács megjegyzése: Be careful not to burn the garlic.
- 5
Pour in the crushed tomatoes, add the dried oregano, and season with black pepper and a pinch of salt.
- 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.
Körülbelül 25 p
A szakács megjegyzése: Longer simmering develops deeper flavor.
- 7
While the sauce simmers, rinse the eggplant under cold water to remove the salt, then pat it thoroughly dry with paper towels.
Körülbelül 5 p
A szakács megjegyzése: Ensure the eggplant is very dry to prevent oil splatter and achieve good browning.
- 8
Heat the olive oil for frying in a large pan over medium-high heat.
Körülbelül 2 p
- 9
Fry the eggplant in batches until golden brown and tender, about 3-5 minutes per batch.
Körülbelül 15 p
A szakács megjegyzése: Do not overcrowd the pan, as this will steam the eggplant instead of frying it.
- 10
Remove the fried eggplant with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
- 11
Cook the pasta according to package directions in a large pot of salted boiling water until al dente.
Körülbelül 10 p
A szakács megjegyzése: Reserve a small amount of pasta cooking water before draining.
- 12
Stir the chopped fresh basil into the tomato sauce.
- 13
Add the drained pasta to the skillet with the tomato sauce and toss to combine.
Körülbelül 1 p
A szakács megjegyzése: If the sauce is too thick, add a splash of the reserved pasta water.
- 14
Gently fold in most of the fried eggplant, reserving some for garnish.
Körülbelül 1 p
- 15
Serve immediately, topped with grated ricotta salata and the remaining fried eggplant and fresh basil leaves.
Adagonként
Tápérték
- Kalória
- 630,8kcal
- Fehérje
- 14,2g
- Szénhidrát
- 82,7g
- Zsír
- 29,1g
- Rost
- 10,3g
- Cukor
- 14,6g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
Store leftover pasta alla Norma in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.