Pasta alla norma (Eggplant Pasta)
Pasta alla norma is a traditional Italian Eggplant Pasta in a tomato pasta sauce. It's an excellent meaty vegetarian main dish that's everything you want in a pasta - comforting, satisfying, and slurp-worthy good!
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Eggplant Pasta Recipe from Sicily | Pasta alla Norma
WATCH how to make an eggplant pasta recipe traditional in Sicily! Called Pasta alla Norma in Italian, this pasta recipe just requires a few quality ingredients: eggplants, tomato sauce (preferably made from fresh tomatoes), pasta (usually a tube pasta like penne or rigatoni) and hard salted ricotta! #pastarecipe
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In this PIATTO™ video recipe, we present:
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Traditional Eggplant Pasta Recipe from Sicily | Pasta alla Norma
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This traditional Sicilian pasta recipe has an amazing flavor! With fried eggplant, fresh tomato sauce and topped with hard salted ricotta cheese, you've never tasted anything like it. Forget Jamie Oliver! This recipe was filmed in Italy and Italians love it on our channel in Italian: @piatto
TIP: Avoid the dark oblong eggplants often sold in supermarkets abroad. They tend to be more bitter. Instead, reach for round purple eggplants (sometimes even called 'Italian eggplants' abroad). Or, use Japanese eggplants which usually deliver a sweet flavor/
TIP: Don't want to make your own tomato sauce from fresh tomatoes? Instead use 1 cup of tomato puree and simmer that with the garlic, olive oil and fresh basil.
TIP: Salted ricotta is VERY salty! Use it sparingly and to taste. Salt the tomato sauce less than usual if you plan to add some salted ricotta to the sauce itself.
#pasta #eggplant #italianfood
INGREDIENTS
THE SAUCE:
Grape Tomatoes (Datterini): 1 lb (400 g)
Roma or Piccadilly Tomatoes: 1 lb (500 g)
Vine Tomatoes (Ramati): 3/4 lb (300 g)
Olive Oil: 5 tbsp
Garlic: 2 cloves
Basil: 1-2 fresh leaves
Salt: pinch or to taste
** DON'T WANT TO MAKE THE SAUCE? Simmer 1- 1.5 cups (300 mL) of tomato puree with the garlic, olive oil and basil.
THE PASTA:
Eggplant: 2 lb (1 kg) - about 2 medium round
Frying Oil: Peanut, or Sunflower - a high heat oil
Hard, Salted Ricotta Cheese: 30-40 g or to taste (use sparingly- it is really salty!)
Tube Pasta (Rigatoni, Penne, Tortiglino etc): 11 oz (320 g) - pasta for 4 people
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TABLE OF CONTENTS
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0:00 - intro
0:08 - how to make tomato sauce with fresh tomatoes
2:20 - how to fry eggplant
3:16 - how to make Pasta alla Norma
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PRODUCTS USED IN THIS VIDEO
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Easy Eggplant Tomato Spaghetti - Youtube - Vegan
Super easy and tasty Eggplant Tomato Spaghetti. Nothing to it. A great simple mid-week meal. Healthy, vegetarian, and vegan.
1 EGGPLANT
1 CAN TOMATOES
2TSP OREGANO
135 GRAMS OF TOMATO PASTE
1TBSP GARLIC
SALT PEPPER AND OIL
2 CUPS OF SPAGHETTI
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Easy Eggplant Tomato Spaghetti - Youtube - Vegan
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This Eggplant Pasta is One of Italy's Most Legendary Pasta
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Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.
Recipes:
Pasta Alla Norma
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PATREON:
5 Recipes That Will Change Your Mind About Eggplant
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5 Delicious Italian Eggplant Recipes | Full Course Eggplant Meal (Plus Dessert!)
To me, eggplants have always seemed, at best, dull. They're weird, they're bland, and I'm never quite sure what to do with them.
But my Italian wife, Eva, swears that they are one of the most delicious, versatile vegetables. I'm skeptical, which is why she decided to prove it to me . . . with a full course meal entirely made up of eggplant dishes. From antipasto to dessert (???), she's on a mission to redeem the humble eggplant.
If you enjoy this eggplant extravaganza, be sure to subscribe and hit the like button!
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How to Make EGGPLANT PASTA like a Calabrese
Eggplant pasta, in a word, is a food-gasm. It is a classic Calabrian dish, also known as “Pasta alla parmigiana”, that Italian Nonni have transported the world over and it is phenomenal. It’s my wife’s favourite pasta dish and she can devour so much of it (it’s a little scary), especially when her Mum makes it. Imagine an eggplant parmigiana, turned into a pasta dish. Did you picture the sweet taste of the eggplant, tomato and cheese? That is the exact flavour that will hit your tastebuds, every, single, bite. Eggplant pasta should be a staple on your list of rotating pasta favourites. Try it, share it and never stop making it!
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#eggplantpasta #eggplantpastarecipe #eggplantrecipe
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INGREDIENTS:
3 x large eggplants
Fresh basil
1 red or brown onion
4 garlic cloves
Extra virgin olive oil
Salt & Pepper
4 heaped tabelspoons of breadcrumbs
4 heaped tablespoons of Pecorino cheese
1 x 700ml bottle Italian Passata
1 x tin peeled tomatoes
500g spaghetti (You can choose your favourite)
METHOD
1. Eggplant pasta requires tender eggplants. If you are able to find smaller ones that are tender, buy a large quantity to make up for the size.
2. Peel the skin off the eggplants and discard. Then cut the eggplant into strips, approx. 1cm/half an inch thick.
3. Cut these in half, then into long strips and put them into a colander.
4. Sprinkle a generous amount of salt over the eggplants and mix this through using your hands.
5. Put a large plate on top of the eggplant, then put a weight (eg: kettle filled with water) on top, a large bowl underneath the colander and leave to the side.
6. Next, it’s time for the eggplant pasta sauce!
7. Finely chop the onion and garlic cloves.
8. Turn the stove on to a medium heat and warm a generous drizzle of EVOO along with half of the chopped garlic and all the onion.
9. Stir the onion and garlic until it starts to turn golden. Add ground pepper and chill (optional).
10. Blend the tin of peeled tomatoes, add to your passata, mix well, and pour it into the saucepan with your garlic and onion.
11. Sprinkle a teaspoon of salt into the sauce, mix it using a wooden spoon then leave to simmer for 30 minutes on a low heat.
12. While the sauce is cooking, lift the weights and plate off the eggplant and remove the bowl from underneath.
13. Next, squeeze a handful of eggplant at a time into a bowl or kitchen sink to remove excess water, placing them into a dry bowl.
14. Place a medium size saucepan on the stove at a low heat, drizzle a generous amount of EVOO.
15. Add remaining garlic and stir, letting it sizzle.
16. Place the eggplant into the saucepan and mix gently, simmering for around 5 minutes or until soft.
17. Test whether the eggplant is tender using a fork and if so, turn the fry pan off.
18. Add the eggplant to the sauce and mix through so it is completely covered.
19. Cook the eggplant pasta sauce for another 15-20 minutes, checking it every so often, gently mixing it.
20. Boil the water and cook your pasta according to packet instructions for time.
21. Add a few fresh leaves of fresh basil to the eggplant pasta sauce.
22. Combine the pecorino and breadcrumbs, pouring it over the top of the sauce. Cover with a lid and leave while you strain the pasta.
23. Scoop 2 x generous serves of fresh sauce into the pot (that had the pasta in it) and layer half of your pasta on top, add more sauce, the rest of the pasta then cover again.
24. Add a few more basil leaves, then gently mix the eggplant pasta so everything combines really well and serve.
25. Always add extra sauce on top of each serving – the eggplant is the hero so scoop up a generous amount!
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