Best 7 Pasta Alla Norma Fresh Pasta With Eggplantaubergine Recipes

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

PASTA ALLA NORMA RECIPE

Steps:

• Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
• Heat the oven to 425 degrees F.
• Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
• Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
• When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
• Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
• Add chopped parsley and grated ricotta salata cheese to finish.

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• 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.

QUICK AND AWESOME PASTA ALLA NORMA

Steps:

• Cut eggplants into french fry-sized strips and salt lightly.
• Heat 1/2 cup olive oil in a skillet over medium heat. Add eggplant strips and fry until lightly browned and fully cooked through, turning from time to time, 4 to 8 minutes. Drain on paper towels.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti, bay leaf, and peppercorns to the boiling water and cook, stirring occasionally, until spaghetti is tender yet firm to the bite, about 12 minutes.
• Heat extra-virgin olive oil in a skillet over medium-low heat. Add garlic and chile pepper and fry lightly until fragrant, 1 to 2 minutes. Add chopped tomatoes and cook until soft but still holding shape, about 5 minutes. Season to taste with salt and pepper.
• Drain pasta and immediately add to cooked tomatoes. Add fried eggplant, feta, and basil. Toss to combine and serve immediately.

PASTA ALLA NORMA

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.

PASTA ALLA NORMA (BAKED PENNE WITH EGGPLANT)

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.

PASTA ALLA NORMA (FRESH PASTA WITH EGGPLANT(AUBERGINE))

Steps:

• Peel the egglants. Cut them lengthwise in slices 1/2 inch thick. If slices ar very long cut them in half. Liberally salt each slice and stack them in a shallow dish. Place another dish on top and lightly weight it for instance using a full can of tomatoes. Keep the eggplant in the press for at least two hours. This process will drain out the acidic liquid which causes the eggplant to taste bitter and act like a sponge when frying.
• After the time has elapsed, rinse or wipe off the slices and pat dry. Heat 2 inches of olive oil in a skillet over medium heat until hot. Dust each slice with flor before frying. Cook to a rich golden brown, and drain between brown paper until everything else is ready for assembly.
• While frying eggplant begin the tomato sauce. Pass the can of tomatoes through a food mill to remove any seeds. Place the 1/4 cup of olive oil in a sauce pan and saute the whole garlic until brown, remove the garlic. Add the tomatoes, paste, sugar, basil and season to taste with salt and pepper. Stir well and cook on low heat for about 15-20 minutes.
• Meanwhile continue to cook eggplant and keep hot uncovered in a 300' oven. At this time cook your pasta, when it's done toss in a warm serving bowl with some of the sauce and half of the cheese. Arrange eggplant on top. Drizzle with sauce and sprinkle with cheese.
• Enjoy!