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pasta alla norma recipe

Written on Tuesday, August 9, 2016 | 7:58:00 PM

Serves : 6 - 8 servings 

Ingredients : 
- 1½ lb (125 g) eggplant, cut Into ½–¾-inch (1.5–2-cm) cubes
- 2 tbsp (30 ml) extra virgin olive oil, divided
- 1 (28-oz [795-g]) can crushed tomatoes
- 3 cloves garlic, chopped
- ¼ tsp crushed red pepper flakes, or to taste
- 1 tsp dried oregano
- Salt and freshly ground black pepper
- 1 lb (455 g) penne pasta
- ½ cup (5 g) fresh basil leaves, chopped
- ½ cup (55 g) ricotta salata, grated

Preparation Method :
1) Preheat oven to 450°F (232°C).

2) Toss eggplant with 1 tablespoon (15 ml) olive oil and place on a baking sheet. Roast for 10–12 minutes or under tender, turning halfway through.

3) Place the remaining 1 tablespoon (15 ml) of olive oil in a large saucepan over medium heat. Add the crushed tomatoes, garlic, crushed red pepper flakes and oregano. Cook until hot, 10 minutes, stirring often so that the sauce doesn’t stick to the bottom. Season with pepper and a pinch of salt. Add in the eggplant. Reduce heat to low and simmer while you make the pasta.

4)Bring a large pot of salted water to a boil. Add the penne and cook until just al dente. Drain.

5)Add the drained pasta to the eggplant and tomato sauce and stir together. I like to add my pasta when it’s almost finished and then let it cook in the sauce for maximum flavor. Once the pasta is done, remove from heat and stir in basil. Garnish with ricotta salata and serve.

NOTE: I’m fairly lazy when it comes to peeling vegetables, so I leave the eggplant peel on. If you find eggplant with peel too bitter, feel free to peel the vegetable before cubing.

VEGAN VERSION: Omit the ricotta salata.


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