How To Make Sicilian Pasta alla Norma
Pasta alla norma is a Sicilian dish that was believed to be named after an opera singer. This simple pasta dish is primarily made of tomatoes and eggplants.
Serves:
Ingredients
- ½cupolive oil
- 2tbsponions,chopped
- 1canItalian tomatoes
- 1tspgarlic,chopped
- ½tsphot pepper flakes
- 3tbspbasil leaves,shredded
- 2lbeggplant
- salt
- salt and freshly ground pepper
- 12ozpenne
- 6ozricotta salata
- 2tbspparsely,chopped
- extra virgin olive oil
Instructions
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Heat 3 tablespoons oil in a sauté pan or large skillet over medium high heat. Add onion and sauté for 2 minutes or until soft but not brown.
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Add tomatoes, garlic, hot pepper flakes and basil and cook over medium-low heat for 10 to 12 minutes or until chunky and flavourful. Reserve in sauté pan.
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Salt eggplant cubes for 30 minutes in colander or until juice leeches out. Use paper towels to pat dry.
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Add remaining 5 tablespoons olive oil to another skillet and sauté eggplant over medium heat for 10 to 15 minutes or until tender and golden. Sprinkle with salt and pepper to taste. Reserve.
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Cook pasta until al dente and strain (reserving ¼ cup pasta cooking water). Add pasta to tomato sauce and toss together. Add eggplant and reserved pasta cooking water.
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Toss together and season with freshly ground pepper. Scatter over ricotta salata and parsley and a drizzle of extra virgin olive oil.
Nutrition
- Calories: 752.91kcal
- Fat: 40.38g
- Saturated Fat: 8.43g
- Monounsaturated Fat: 25.81g
- Polyunsaturated Fat: 4.36g
- Carbohydrates: 81.53g
- Fiber: 10.96g
- Sugar: 11.87g
- Protein: 18.84g
- Cholesterol: 21.69mg
- Sodium: 1037.47mg
- Calcium: 157.32mg
- Potassium: 890.17mg
- Iron: 2.59mg
- Vitamin A: 76.59µg
- Vitamin C: 15.01mg
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