Quick And Awesome Pasta Alla Norma Food

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Pasta alla Norma image

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

1 pound Rigatoni pasta, bronze cut (Afeltra brand)
4 Italian eggplants
5 tablespoons olive oil, extra virgin
2 garlic cloves, smashed, peeled and roughly chopped
Red chili pepper, pinch
1 teaspoon dried oregano
3 cups tomato passato (peeled and seeded tomatoes)
1 basil leaves, small bunch, torn
Sea salt
Black pepper, freshly ground
1/2 cup Ricotta salata cheese, grated (to taste)


  • 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.


Pasta alla Norma image

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

1 eggplant, sliced into 1-inch rounds
2 tablespoons rock salt
1 (14.25 ounce) can tomato puree
1 teaspoon rock salt
1 clove garlic, lightly smashed
5 large basil leaves
2 tablespoons olive oil
1 (8 ounce) package penne pasta
3 ½ tablespoons ricotta salata
1 tablespoon diced fresh cayenne pepper, or to taste


  • 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 (Eggplant Pasta) image

This is a classic Italian pasta dish from Sicily that was created after Bellini's opera Norma, made with fried eggplant, tomatoes, ricotta, and fresh basil. As with many classic Italian dishes - only a few ingredients are needed, but they should be of excellent quality. [Recipe originally submitted to Allrecipes.it]

Provided by Aldo

Categories     World Cuisine Recipes     European     Italian

Time 3h5m

Yield 4

Number Of Ingredients 9

3 eggplant
coarse salt
5 tablespoons extra virgin olive oil, divided
1 clove garlic
1 (18 ounce) can whole peeled tomatoes
salt and freshly ground black pepper to taste
1 small bunch fresh basil, chopped, divided
1 (16 ounce) package spaghetti
1 (8 ounce) container ricotta cheese, or to taste


  • Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
  • In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
  • Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.

Nutrition Facts : Calories 770.3 calories, Carbohydrate 115.7 g, Cholesterol 17.6 mg, Fat 24.1 g, Fiber 19 g, Protein 26.7 g, SaturatedFat 5.6 g, Sodium 1745.5 mg, Sugar 15.8 g


Pasta alla Norma image

Provided by Scott Conant

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 12

Vegetable oil, for deep frying
1/2 large eggplant (about 8 ounces)
Kosher salt
2 tablespoons olive oil
8 ounces dried penne or tortiglioni pasta
1 clove garlic, crushed
Pinch dried oregano
4 ounces strained tomatoes, such as Pomi
5 to 10 fresh basil leaves, torn, plus more for garnish
1/4 cup grated Parmesan
2 tablespoons unsalted butter
One 8-ounce block ricotta salata (see Cook's Note)


  • Bring a 2-quart pot of water to a boil. Heat 4 inches of vegetable oil in a Dutch oven over medium heat until it reaches 300 degrees F on a deep-fry thermometer. Line a plate with paper towels.
  • Using a peeler, peel the eggplant lengthwise skipping every other stripe so the eggplant looks like a zebra pattern. Dice the eggplant into 1-inch cubes, place in a strainer and lightly sprinkle with salt. Let the water drain from the eggplant in the strainer to get rid of any bitterness, about 15 minutes. Discard the water and pat down the eggplant with paper towels.
  • Blanch the eggplant in the hot oil for 7 to 8 minutes (you only want the eggplant to get soft). Take the eggplant out of the oil to the prepared plate, and then turn up the temperature to 350 degrees F.
  • Once the temperature reaches 360 degrees F, shut off the heat. Then add the eggplant and turn the heat back on (this will help if the oil spills over a little bit). Deep fry the eggplant until deep golden brown in color, 2 to 3 minutes (the eggplant should look a little wrinkly and have a firm texture on the outside and be soft and silky on the inside). Place the eggplant on fresh paper towels to drain the oil and put aside.
  • Add the olive oil to an 8-inch saute pan over medium-low heat. Season the pasta water with salt, place the pasta in the boiling water and cook it 75 percent of the way (about 12 minutes).
  • Once the oil is warm, add the garlic and infuse the oil, about 2 minutes (the garlic should not sizzle or brown). Add the dried oregano, cook 1 more minute, and then add the tomato sauce and 1/4 cup pasta water. Reduce while the pasta finishes cooking. If it gets too dry, add more pasta water. Remove the garlic and add a pinch of salt and the torn basil.
  • Transfer the pasta to the tomato sauce along with some of the pasta cooking water (1/3 to 1/2 cup). Add the fried eggplant to the pan and toss to combine. Turn off the heat and add the Parmesan; toss again. Finish with the butter and toss a final time.
  • Place the pasta into plates and grate the ricotta salata with a large grater over top. Top with a basil leaf or two and serve immediately.


Pasta Alla Norma: Norma's Pasta image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 pound/450 g penne rigate pasta
4 tablespoons/5 ml, extra-virgin olive oil, plus extra for deep-frying eggplant
1/2 white onion, chopped
1 (14-ounce/400 g) can peeled plum tomatoes
Salt and freshly ground black pepper
1 medium-size eggplant, cubed
Fresh basil leaves, torn
Ricotta salata cheese, freshly grated


  • 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.


Easy Pasta alla Norma image

As an Italian, it just doesn't get better than pasta and eggplant! Give this pasta alla norma a try for a perfect weeknight dinner!

Provided by Cindy Anschutz Barbieri

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons salt
¼ cup olive oil, plus extra for drizzling
4 cloves garlic, minced
3 small eggplant, sliced
1 (28 ounce) can whole peeled tomatoes
2 sprigs fresh basil, plus more for garnish
1 sprig fresh thyme
1 ½ teaspoons sea salt, or more to taste
1 teaspoon freshly ground black pepper
1 (16 ounce) package spaghetti
1 pinch red pepper flakes, or to taste
¼ cup freshly grated Parmesan cheese


  • Heat olive oil in a large skillet over medium-high heat until smoking. Add garlic and then eggplant and cook stirring regularly, until softened and lightly browned, 8 to 10 minutes. Add tomatoes, basil, and thyme. Bring everything to a boil, reduce heat, and simmer for 15 minutes. Season with sea salt and pepper to taste.
  • Meanwhile, bring a large pot of water to a boil and add 2 tablespoons salt. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and pour hot pasta into the skillet with eggplant mixture. Toss to combine.
  • Garnish with basil leaves and red pepper flakes. Drizzle some olive oil on top and serve topped with Parmesan cheese.

Nutrition Facts : Calories 658.2 calories, Carbohydrate 107.8 g, Cholesterol 4.4 mg, Fat 17.5 g, Fiber 14.5 g, Protein 21 g, SaturatedFat 3.2 g, Sodium 1029.7 mg, Sugar 13.7 g


Pasta alla norma image

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

2 aubergines, cut into 3cm chunks
1 heaped tsp salt
4 tbsp extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
pinch chilli flakes
2 x 400g tins chopped tomatoes
1 tsp sugar
350g spaghetti (egg-free, if needed)
small bunch basil, shredded, plus a few leaves to serve
1 heaped tbsp capers
ricotta salata or parmesan, finely grated, to serve (optional)


  • 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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