DinnerMain Course

Pasta alla Norma

Name: Pasta alla Norma
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
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; 400 g pasta penne or rigatoni; 2 片 garlic minced; 800 g crushed tomatoes; 0.25 カップ fresh basil chopped, plus extra for garnish; 0.5 小さじ black pepper freshly ground; 0.5 カップ ricotta salata grated

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間
人数: 4
難易度: 普通
1人分: 666 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
400 gpasta, penne or rigatoni

for eggplant

1 小さじsalt

for frying

0.5 カップolive oil

sauce

2 片garlic, minced
800 gcrushed tomatoes
0.25 カップfresh basil, chopped, plus extra for garnish
0.5 小さじblack pepper, freshly ground

garnish

0.5 カップricotta salata, grated

調理器具

large pot · large skillet · slotted spoon · colander · large saucepan

作り方

手順

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.
約20 分
調理のヒント： 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.
約1 分
3
Add a drizzle of olive oil to the pan, then add the minced garlic and cook for 1 minute until fragrant.
約1 分
調理のヒント： Be careful not to burn the garlic.
4
Pour in the crushed tomatoes, stir in the chopped basil, and season with black pepper.
約1 分
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.
約20 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約1 分
10
Cook the pasta according to package directions until al dente.
約10 分
調理のヒント： Reserve about 1/2 cup of pasta water before draining.
11
Drain the pasta and add it directly to the simmering tomato sauce.
約1 分
12
Add most of the fried eggplant to the pasta and sauce, reserving some for garnish.
約1 分
調理のヒント： If the sauce is too thick, add a splash of the reserved pasta water.
13
Toss everything together until the pasta is well coated.
約1 分
14
Serve immediately, garnished with the remaining fried eggplant, extra fresh basil, and grated ricotta salata.

1人分

栄養情報

71%スコア

カロリー: 666.1kcal
たんぱく質: 15.5g
炭水化物: 89.7g
脂質: 29.2g
食物繊維: 10g
糖類: 13.5g

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 saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce.