PENNE ALLA NORMA
This classic Sicilian pasta dish combines eggplant, tomatoes, and basil. Put a dollop of ricotta cheese on each plate to stir in for a creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
- Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
- Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
- Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
- Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.
Nutrition Facts : Calories 481 g, Fat 14 g, Protein 15 g
CLASSIC PASTA ALLA NORMA
This is down-home, primal Sicilian cooking, using inexpensive and commonly available ingredients: olive oil, eggplant, tomato and pasta. A showering of grated ricotta salata and toasted bread crumbs adorns this humble yet justly famous dish. The Sicilian composer Vincenzo Bellini adored it with such a passion that it was eventually named after his 19th-century opera "Norma" - or so goes the story.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make a quick tomato sauce: Put 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Add onions, season with salt and pepper and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in garlic, red pepper and basil leaves and cook for 1 minute. Add tomatoes, stir and bring to a simmer. Reduce heat to low and let sauce simmer gently for 20 minutes, until slightly thickened. Taste and adjust seasoning. Set aside. (Sauce may be prepared up to 2 days in advance.)
- Meanwhile, bring a large pot of well-salted water to a boil. Turn heat to low and cover pot until it's time to cook the pasta.
- Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
- Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
- To assemble and serve, boil pasta until al dente, leaving it a little firmer than normal. Bring the tomato sauce to a simmer. Add eggplant to sauce and gently stir to combine. Reserve a cup of pasta cooking water, then drain pasta and add to sauce. Using 2 wooden spoons or tongs, toss pasta and sauce, and let cook 1 minute more. Thin sauce if necessary with a little pasta cooking water.
- Transfer to a warmed wide pasta bowl. Sprinkle with grated ricotta salata and bread crumbs. Garnish with torn or whole basil leaves and a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 7 grams, Carbohydrate 74 grams, Fat 12 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 909 milligrams, Sugar 10 grams
PASTA ALLA NORMA
This is an original recipe given to me from Sicilian relatives. Pasta is tossed with a simple tomato sauce, then topped with fried eggplant, ricotta salata, and hot peppers. The cut of pasta is not too important, it is good even with spaghetti.
Provided by Buckwheat Queen
Categories Main Dish Recipes Pasta
Time 1h7m
Yield 4
Number Of Ingredients 10
Steps:
- Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
- Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 58.4 g, Cholesterol 7.4 mg, Fat 10.3 g, Fiber 8.5 g, Protein 11.8 g, SaturatedFat 2.5 g, Sodium 4571.7 mg, Sugar 10.4 g
PASTA ALLA NORMA
Hello, I'm Tony Mantuano, and we are going to do a classic Sicilian pasta called pasta alla Norma. This pasta dish comes from Catania, on the Eastern coast of Sicily, where one of its inhabitants, Vincenzo Bellini, wrote an opera called Norma.
Provided by Tony Mantuano
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook the pasta and sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, cut the eggplants into a large dice. Heat a skillet to high heat, add the olive oil, then the eggplant in one layer. Season with salt and pepper and add more oil if the pan becomes too dry. Continue cooking until eggplant is lightly brown. Add the garlic, chili pepper, dried oregano and stir to keep the garlic from browning. Add tomato passato, bring sauce back to a simmer and cook for 5 more minutes.
- Assemble the dish: When the sauce is finished cooking, turn off the heat and add the basil. Meanwhile, when the pasta is firm to the touch, reserve 1 cup pasta water (you will only need half). Drain the pasta and return it to the pot along with the sauce and ½ cup pasta water. Over low heat gently toss the pasta with the sauce for 2 minutes to allow it to "marry" and absorb some of the sauce. The dish is done when the pasta begins to stick to the bottom of the pot. Garnish with grated ricotta salata cheese and serve.
PENNE ALLA NORMA
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Char the eggplants and the tomatoes over the coals of a grill. Skin and chop them, discarding the tomato seeds.
- Soften the onion with the garlic in the olive oil. Add the eggplant and the tomatoes and simmer them gently over low heat for about 20 minutes. Season to taste with salt and pepper and then stir in the basil leaves.
- Meanwhile, bring six quarts of water to a roiling boil. Add the penne and cook until the pasta is al dente. Drain and put the penne in a serving bowl with the remaining tablespoon of olive oil. Toss and add the sauce, mix well and sprinkle with basil leaves. Pass the ricotta salata separately at the table.
PENNE ALLA NORMA
Make and share this Penne Alla Norma recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, drain, reserving 1/2 cup or so of pasta water.
- Meanwhile, heat oil in a deep skillet over medium low heat and cook the garlic about 3 minutes.
- Increase heat to medium high add eggplant and tomatoes, season with salt and pepper, cover and cook about 12 minutes, stirring once, until tomatoes burst.
- Meanwhile combine ricotta and mint.
- Add pasta and basil to tomato mixture and stir; add pasta water if needed.
- Serve pasta in bowls, topped with ricotta mixture; garnish with shaved Parmesan.
Nutrition Facts : Calories 409.3, Fat 15.9, SaturatedFat 6.2, Cholesterol 31.4, Sodium 61.6, Carbohydrate 51.3, Fiber 5, Sugar 5, Protein 15.9
PASTA ALLA NORMA (BAKED PENNE WITH EGGPLANT)
Found at Tracey's Culinary Adventures adapted from Molto Italiano by Mario Batali. The success of this dish relies on the quality of the eggplant. Older, larger eggplant tend to hold bigger seed pockets and can be bitter, so look for small to medium sized eggplants, of any variety. If you cannot find ricotta salata, try a young pecorino or provolone.
Provided by Roxanne J.R.
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. Strain the pasta and rinse under cold water until cool.
- Put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
- Meanwhile, in a 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
- Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
- Transfer to a plate lined with paper towels to drain.
- Preheat oven to 375°F
- Grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (I used cooking spray).
- Cover the bottom of the baking dish with 1/4 cup of the tomato sauce.
- Top with half the bread crumbs, then add half the pasta. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
- Dot about 1/4 cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
- Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
- Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
- Bake for 45 minutes then let stand for 10 minutes.
- Grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.
Nutrition Facts : Calories 523.2, Fat 16.5, SaturatedFat 2.4, Sodium 565.3, Carbohydrate 87.6, Fiber 15.5, Sugar 8.2, Protein 10.7
PASTA ALLA NORMA: NORMA'S PASTA
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the penne in a pot of boiling salted water. Stir to prevent the pasta from sticking together. While the pasta is cooking, make the sauce.
- To make the sauce: In a saucepan, heat up 4 tablespoons of olive oil. Gently saute the chopped onions until tender, then add the plum tomatoes and liquid from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Season the sauce with salt, and pepper, to taste. Cook the tomato sauce for a few minutes, until the sauce has thickened.
- In another pan, heat olive oil and fry the eggplant cubes until golden.
- Drain the eggplant cubes on a paper towel to remove the excess oil. Drain the pasta approximately 2 minutes before the 'al dente' stage and add the pasta to the saucepan. Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves and sprinkle with ricotta salata. Mix the ingredients together well in the saucepan so that the pasta and the sauce are well amalgamated or combined. Be careful not to overcook the pasta. Transfer the pasta to a warm serving bowl or divide the pasta among warm plates and sprinkle extra ricotta salata on top and serve immediately.
PASTA ALLA NORMA
Try this easy version of an alla norma, which uses roast aubergine instead of fried. It's then tossed with spaghetti and a rich tomato and basil sauce
Provided by Esther Clark
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.
- Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.
- Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.
- Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.
Nutrition Facts : Calories 517 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
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