Pasta Norma Recipe

About Pasta Norma Recipe:

This traditional Sicilian pasta dish of sautéed eggplant tossed with spaghetti sauce and topped with ricotta Salata makes for a satisfying vegetarian dinner, and it is often thrown together in under an hour. this is often a beautifully simple, classic Sicilian pasta dish – it’s incredibly satisfying, filled with flavour, and seems like an excellent big hug during a bowl. It also contains two of your five-a-day (bonus!), and therefore the nutty-flavoured wholewheat pasta is far higher in fibre than the white refined stuff (double bonus!), so maybe a fantastic switch to form. The capers and pecorino add a stunning saltiness to the sweet spaghetti sauce and therefore the chilli flakes provide it with a stunning warmth.

INGREDIENTS:

2 large, firm eggplants
extra-virgin olive oil
1 tablespoon dried oregano
optional: 1 dried red chilli, crumbled
4 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil stems finely chopped, leaves reserved
1 teaspoon good herb or white wine vinegar
2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups passata
sea salt and freshly ground black pepper
1 pound dried spaghetti
6 ounces salted ricotta, pecorino, or Parmesan cheese, grated





Preparation:

Trim the ends of the eggplant, then slice through ½-inch (1 ¼ cm) thick rounds. Lay the eggplant rounds on a towel and season generously on each side with salt. Let rest for 10 minutes to prolong excess moisture. After 10 minutes, pat the eggplant rounds with a towel to get rid of the moisture.
Heat a griddle pan over medium-high heat and grease with 2 tablespoons of the vegetable oil, or your oil of choice of pasta. Grill the eggplant for about 2 minutes on all sides, or until grill marks are formed. put aside to chill, then dig bite-size pieces.


Heat the remaining 2 tablespoons of vegetable oil during a large pan over medium heat. When the oil is hot, add the smashed garlic and cook until fragrant and lightly browned but not burnt, flipping as required. Remove the garlic from the oil and put aside to chill, then mince.
To the garlic oil, add the chopped tomatoes. Cook for 5-10 minutes, or until caramelized. Add the reserved juice and simmer until reduced to a sauce-like consistency, 5-8 minutes.



Add ½ teaspoon salt, the red pepper flakes, and therefore the minced fried garlic. Stir well, reduce the warmth to low, and simmer while you create the pasta.
In a large pot of boiling water, cook the pasta consistent with the package instructions. Drain and return to the pot.
Pour the spaghetti sauce over the recent pasta. Add the eggplant, ricotta Salata, and fresh basil. Toss until well combined.
Serve immediately.



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