We’ve got loads of. … Place the well-coated eggplant on a parchment paper-lined baking sheet or wire rack. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally. It’s simply made with the flesh of roasted eggplant, plum tomatoes, white wine, and fresh basil. As with most Southern Italian cuisine, simple is best. Boil a pot of water for your pasta. All rights reserved. Add tomatoes followed by the wine. If the pasta is a little dry add some more of the reserved sauce and if necessary a touch more pasta water. Toss eggplant well with 1/2 cup or more of olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. Return to a boil, stirring frequently. That’s fantastic, I’m so pleased everyone enjoyed it , Beautiful recipe!! The best pasta sauce in the world can’t make up for bland pasta. If needed use more oil to coat all the pieces. We recommend cutting up your eggplants according to the recipe, and then laying them out with a sprinkle of coarse salt for at least half an hour. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Pasta alla Norma, a classic Sicilian eggplant pasta dish with tomato, garlic, basil, and ricotta. Slice the eggplant about 1/2 inch thick. Tasting one is the best way to assure that they are done. Before draining the pasta, remove a cup of the cooking water and set aside. The eggplants will look … (Turn the broiler on at the end if you want the cheese to brown more.) Bake until the eggplant is very tender and browned, about 25 minutes. Cut the eggplant into 1-inch cubes, and toss in a large bowl with the 2 tablespoons kosher salt. Stir the ziti into the boiling water. Required fields are marked *. Once your eggplant has drained and been patted dry, add olive oil to a large pan over high heat. Allow simmering for two-three minutes to finish cooking the pasta. Roast in a hot oven for 30 – 35 minutes. Mix in the cheese and taste for seasoning. Turn the eggplant cubes onto the baking sheet, toss to coat with oil, and spread them out in an even layer. It should not be considered a substitute for a professional nutritionist’s advice. Meanwhile, put a large pot of water to boil and salt it. Bake until the cheese is melted and golden brown, 20 to 25 minutes. Thank you so much, I’m glad you liked it . Check to see if the pasta is cooked. Before straining the pasta, with a ladle or strainer, use a mug to remove a cup of pasta water. Cooking the pasta in well-salted water seasons the pasta. Place in a bowl and coat well with a 1/2 cup of olive oil and a tsp of kosher salt and 1/2 tsp of pepper. Chop and saute the garlic in a large pan on medium heat with about 2-3 Tbsp of olive oil. If you enjoy eggplant Parmesan, you’re going to love pasta alla Norma. The simpler name, Pasta alle melanzane e pomodoro tells you what you’re actually working with in the dish. They say that a Catanian (someone from Catania, in Sicily) playwright, Nino Matroglio, exclaimed that the pasta dish was as much a masterpiece as the famous opera. Try to spread them out and avoid crowding the pieces. chopped. Start by dicing the eggplant into fairly large half-moon shaped pieces about 3/4″ thick. Thank you for visiting Erren’s Kitchen! Grab a cup of coffee and visit while Erren shares stories from life outside the kitchen. Add the eggplant and basil to the tomatoes and mix well to combine, lower the heat and allow to simmer while the pasta finishes cooking. Some people roast the eggplant, giving it an earthier flavor, but the traditional recipes stick to frying them in olive oil. Sprinkle with the remaining grated cheese, and serve. Pasta alla norma – it might sound really fancy, but it’s actually just a super simple but tasty and silky tomato and eggplant sauce stirred through pasta. This is a bright and summery pasta dish, full of acidic sweet tomatoes and creamy eggplant. https://cooking.nytimes.com/recipes/1014832-pasta-alla-norma Get recipes, tips and NYT special offers delivered straight to your inbox. Heat 1 tablespoon of oil over medium-high heat in a deep frying pan. This would be added to the dish at the same time as the fried eggplant. Once the garlic is cooked, add the tomatoes. Cook the pasta until tender but not mushy. Roast the eggplant in middle of oven for 25-30 minutes or until golden and fully cooked through. Find the perfect food and drink ideas for any occasion. Add the eggplant to the pan and toss to coat with oil evenly and fry the eggplant (you will likely need to cook the eggplant in batches). Let the paste cook for a couple of minutes in the oil, then add the hand crushed or blender pulsed plum tomatoes. Eggplant really absorbs oil like a sponge, so this lightens up the dish. I had some eggplants to use up and I came across this beautiful recipe. Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. We added about 1 tbsp of nduja for extra spice. This let’s them drain and significantly reduces the presence of any bitter flavors. Your email address will not be published. Add the white wine and allow it to cook the alcohol off. At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. Stir in 1 cup mozzarella. It's a delicious summery dish, which can be enjoyed paired with a Southern Italian white wine. Whole peeled tomatoes also break down easily when cooked, because tomatoes that are intact have less surface area exposed to chemicals that are added to canned goods to keep them from breaking down too much. Another alternative is roasting the eggplant by cutting it in cubes, tossing in olive oil, sprinkling with salt and then roasting at 400° F until tender and golden brown. While eggplant is roasting start boiling the pasta and making the sauce. Excellent recipe. © 2020 Discovery or its subsidiaries and affiliates. Add the garlic and cook until just brown. Delicious! Turn and stir the eggplant cubes gently once or twice during baking so they cook evenly. Toss well and let the sauce cook with the pasta for 1-2 minutes. They are picked and canned at the peak of ripeness. Finally, add a large amount of grated Ricotta Salata and bring the pasta alla norma to the table. (Leave the oven on.). Check to see if the pasta is done. Tear the basil leaves and add to the pasta. Brush a rimmed baking sheet with half the olive oil. This recipe for Pasta Alla Norma {Pasta with Eggplant Sauce} turns everyday pasta into something really special. Raise the heat and allow the alcohol to cook off the wine. Add the garlic and cook until just browned. The information shown is Edamam’s estimate based on available ingredients and preparation. While not crucial, cooking the pasta in the sauce will really let the sauce stick to the pasta instead of sliding right off. Preheat oven to 425f and place rack in middle. While the name Pasta alla Norma may be a bit odd, the flavors are not. Preheat the oven to 400 degrees. If the depression remains, the eggplant is old. Add the pasta to the pan with the sauce and half the cooking water. Contact, If all this talk has you in the mood for more eggplant dishes, you might also enjoy our, We love pasta in our home, and chances are if you’re reading this post, you love it too! Garnish with additional Parmesan and the chopped basil and serve. Thanks for sharing your information. Cook pasta to al dente in salted (2 Tbsp kosher salt per gallon) water. Bring a large pot of salted water to a boil over high heat for the ziti. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Season to taste and serve with extra grated cheese. Serve with more grated cheese. Adjust accordingly. I mean a good handful! Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Luckily, this is easy to avoid with a little extra preparation. Subscribe to my Newsletter for all my latest recipes! Works quite well with whole wheat pasta. Powered by the Parse.ly Publisher Platform (P3). While the wine cooks down, crush tomatoes with a potato masher or the back of a spoon. Add a little of the reserved pasta water, if necessary, to get the sauce to evenly coat the pasta. Cook according to pasta instructions until al dente then drain the pasta and reserve a cup of pasta water. Everyone cleaned their plates. When the last batch is golden, add all cooked eggplant back to the pan along with a little more olive oil and the garlic.
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