Main Course

Pasta alla Norma

Name: Pasta alla Norma
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4人分
Cuisine: italian
Ingredients: 2 個 eggplant cut into 1/2-inch cubes; 1 小さじ salt; 0.5 カップ olive oil; 1 個 yellow onion finely chopped; 3 片 garlic minced; 800 g crushed tomatoes; 1 小さじ dried oregano; 0.25 小さじ black pepper freshly ground; 0.25 カップ basil fresh, chopped; 340 g pasta penne or rigatoni; 0.5 カップ ricotta salata grated; 0.25 カップ basil fresh leaves

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によるオリジナルレシピ

合計時間: 1 時間 10 分
人数: 4
難易度: 普通
1人分: 631 kcal

ベジタリアン

アレルゲン情報： グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

2 個eggplant, cut into 1/2-inch cubes
340 gpasta, penne or rigatoni

eggplant prep

1 小さじsalt

for frying

0.5 カップolive oil

sauce

1 個yellow onion, finely chopped
3 片garlic, minced
800 gcrushed tomatoes
1 小さじdried oregano
0.25 小さじblack pepper, freshly ground
0.25 カップbasil, fresh, chopped

garnish

0.5 カップricotta salata, grated
0.25 カップbasil, fresh leaves

調理器具

slotted spoon · large skillet · paper towels · large pot · colander

作り方

手順

1
Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 20-30 minutes to draw out excess moisture.
約25 分
調理のヒント： 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.
約6 分
4
Stir in the minced garlic and cook for another minute until fragrant.
約1 分
調理のヒント： 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.
約25 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
約2 分
9
Fry the eggplant in batches until golden brown and tender, about 3-5 minutes per batch.
約15 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約1 分
15
Serve immediately, topped with grated ricotta salata and the remaining fried eggplant and fresh basil leaves.

1人分

栄養情報

71%スコア

カロリー: 630.8kcal
たんぱく質: 14.2g
炭水化物: 82.7g
脂質: 29.1g
食物繊維: 10.3g
糖類: 14.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover pasta alla Norma in an airtight container in the refrigerator.

温め直し

Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.