Pasta alla Norma

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 20 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

4. 4

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

   Ongeveer 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.

   Ongeveer 20 min

   Tip van de kok: 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.

   Ongeveer 2 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 1 min

10. 10

    Cook the pasta according to package directions until al dente.

    Ongeveer 10 min

    Tip van de kok: Reserve about 1/2 cup of pasta water before draining.

11. 11

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

    Ongeveer 1 min

12. 12

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

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 1 min

14. 14

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