Pasta alla Norma
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.
O rețetă originală de Forkin
- Durată totală
- 1 oră
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 666 kcal
Informații despre alergeni: poate conține gluten și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 2 buc.eggplant, cut into 1/2 inch cubes
- 400 gpasta, penne or rigatoni
for eggplant
- 1 lingurițăsalt
for frying
- 0,5 canăolive oil
sauce
- 2 cățelgarlic, minced
- 800 gcrushed tomatoes
- 0,25 canăfresh basil, chopped, plus extra for garnish
- 0,5 lingurițăblack pepper, freshly ground
garnish
- 0,5 canăricotta salata, grated
Ustensile
large pot · large skillet · slotted spoon · colander · large saucepan
Mod de preparare
Pas cu pas
- 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.
Aproximativ 20 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 3
Add a drizzle of olive oil to the pan, then add the minced garlic and cook for 1 minute until fragrant.
Aproximativ 1 min.
Nota bucătarului: Be careful not to burn the garlic.
- 4
Pour in the crushed tomatoes, stir in the chopped basil, and season with black pepper.
Aproximativ 1 min.
- 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.
Aproximativ 20 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 10
Cook the pasta according to package directions until al dente.
Aproximativ 10 min.
Nota bucătarului: Reserve about 1/2 cup of pasta water before draining.
- 11
Drain the pasta and add it directly to the simmering tomato sauce.
Aproximativ 1 min.
- 12
Add most of the fried eggplant to the pasta and sauce, reserving some for garnish.
Aproximativ 1 min.
Nota bucătarului: If the sauce is too thick, add a splash of the reserved pasta water.
- 13
Toss everything together until the pasta is well coated.
Aproximativ 1 min.
- 14
Serve immediately, garnished with the remaining fried eggplant, extra fresh basil, and grated ricotta salata.
Per porție
Valori nutriționale
- Calorii
- 666,1kcal
- Proteine
- 15,5g
- Carbohidrați
- 89,7g
- Grăsimi
- 29,2g
- Fibre
- 10g
- Zahăr
- 13,5g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover Pasta alla Norma in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce.