Pasta alla Norma

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

   Place the cubed eggplant in a colander, sprinkle with salt, and let it sit for 20-30 minutes to draw out excess moisture.

   Približno 25 min

   Kuharjeva opomba: Salting the eggplant helps reduce bitterness and prevents it from absorbing too much oil during frying.

2. 2

   While the eggplant is resting, prepare the tomato sauce. Heat a large skillet or pot over medium heat.

3. 3

   Add a drizzle of olive oil, then add the yellow onion and cook until softened, about 5-7 minutes.

   Približno 6 min

4. 4

   Stir in the minced garlic and cook for another minute until fragrant.

   Približno 1 min

   Kuharjeva opomba: Be careful not to burn the garlic.

5. 5

   Pour in the crushed tomatoes, add the dried oregano, and season with black pepper and a pinch of salt.

6. 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.

   Približno 25 min

   Kuharjeva opomba: Longer simmering develops deeper flavor.

7. 7

   While the sauce simmers, rinse the eggplant under cold water to remove the salt, then pat it thoroughly dry with paper towels.

   Približno 5 min

   Kuharjeva opomba: Ensure the eggplant is very dry to prevent oil splatter and achieve good browning.

8. 8

   Heat the olive oil for frying in a large pan over medium-high heat.

   Približno 2 min

9. 9

   Fry the eggplant in batches until golden brown and tender, about 3-5 minutes per batch.

   Približno 15 min

   Kuharjeva opomba: Do not overcrowd the pan, as this will steam the eggplant instead of frying it.

10. 10

    Remove the fried eggplant with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

11. 11

    Cook the pasta according to package directions in a large pot of salted boiling water until al dente.

    Približno 10 min

    Kuharjeva opomba: Reserve a small amount of pasta cooking water before draining.

12. 12

    Stir the chopped fresh basil into the tomato sauce.

13. 13

    Add the drained pasta to the skillet with the tomato sauce and toss to combine.

    Približno 1 min

    Kuharjeva opomba: If the sauce is too thick, add a splash of the reserved pasta water.

14. 14

    Gently fold in most of the fried eggplant, reserving some for garnish.

    Približno 1 min

15. 15

    Serve immediately, topped with grated ricotta salata and the remaining fried eggplant and fresh basil leaves.