Spring meal: Pasta alla Norma⎜ Vegan basil, tomato sauce and eggplant pasta
A tasty and colorful recipe from the Sicilian gastronomic tradition, the Pasta alla Norma is a triumph of Mediterranean flavors and was so called in honor of Vincenzo Bellini's opera Norma. The story says that in the 19th century, Nino Martoglio, a Sicilian writer, poet and theater director, was so impressed when he first tasted this dish that he compared it to “Norma”, Bellini’s masterpiece.
And the name lasted ever since.
Hope you guys enjoy it!
INGREDIENTS:
1 large eggplant
300g (10 Oz) of pasta
A handful of fresh basil
400g (14 Oz) of Italian canned peeled tomatoes
2 cloves of garlic
2 tablespoons of extra virgin olive oil
1/2 cup of vegetable oil
1 teaspoon salt for the sauce
1 tablespoon of salt for the eggplant
Black pepper
1 pepperoncino (total 1 teaspoon, minced)
Shredded vegan cheese
METHOD:
- cut the eggplant into medium size strips
- place them in a colander and sprinkle some salt in it, make sure all layers of eggplant are salted. Cover with a kitchen towel and let it rest for about 1 hour.
- wash the eggplant in current water then pat them dry using a kitchen towel or paper towel.
- heat up the vegetable oil in a frying pan, add the eggplant and fry them until they are golden, remove them and place them on a paper towel. Reserve.
- on a separate pan, start cooking the pasta according to the package instructions. Turn off the pasta heat 1 minute before they are ready and let them rest in the cooking water until we mix them in the sauce.
- peel and bruise the garlic and mince the pepperoncino
- on a separate pan, add the olive oil, the garlic and the pepperoncino, lightly fry them in low heat for about 50 seconds. Add the tomatoes, the salt, pepper, and some basil leaves. Cook it in medium heat for 2 minutes then add half of the fried eggplant, cook for 10 minutes more, add the strained pasta and cook it for 1 to 2 more minutes.
- turn off the heat, Remove the garlic and the basil stalks (if you used the stalks), transfer the pasta into individual plates, add the remainder of the fried eggplant, the vegan cheese and garnish with fresh basil leaves. Serve it immediately.
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-------------------------------------------------------------------------------------------------------------Spring meal: Pasta alla Norma⎜ Vegan basil, tomato sauce and eggplant pasta recipe by Chef Jana Pinheiro
Pasta alla Norma (eggplant pasta)
Get the Recipe:
⭐️ Pasta alla Norma is a classic Sicilian pasta dish with rich and creamy tomato sauce, tender roasted eggplants, and fresh basil.
⭐️ Ingredients
2 ounces (350 grams) rigatoni pasta
ROASTED EGGPLANT
2 medium eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
TOMATO SAUCE
2 tablespoons extra virgin olive oil
1 medium onion
2 cloves garlic
½ teaspoon red pepper flakes
1 can (28 oz or 800 g) whole peeled tomatoes
1 cup (250 grams) water
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried oregano
10 leaves fresh basil
1 handful ricotta salata grated. Sub parmesan, pecorino, feta, or vegan cheese.
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Easy Cherry Tomato Pasta in 20 minutes
Get the Recipe:
⭐️ This creamy cherry tomato pasta is coated in a delicious sauce made with naturally sweet and juicy tomatoes cooked with olive oil, garlic, and basil.
The recipe cannot be simpler, and the sauce is ready in the time it takes to cook the pasta. This a favorite tasty meal for a quick lunch or weeknight dinner.
⭐️ Ingredients
12 ounces (340 grams) spaghetti + 3 quarts of water (12 cups or 3 Liters) and 1 ½ tablespoons of salt (21 grams)
1½ pounds (700 grams) cherry tomatoes halved
2 tablespoons (30 grams) extra virgin olive oil
1 clove garlic pressed or grated
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
15 fresh basil leaves + more for garnishing
½ cup (50 grams) parmesan cheese or non-dairy cheese, grated. Add more or less to taste.
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The Most Delicious Roasted Eggplant Pasta Sauce!!
I know this looks familiar because it is. Yesterday I made this into a spread and today we are making the best pasta dish ever. In Bulgaria we are huge lovers of eggplant and absolutely love our dips. Our famous eggplant spread is called “ Kyopolou ” and it’s traditionally made with roasted bell peppers as well. I didn’t have any on hand so I made a version of it which I know you will all absolutely love. I personally sauté the onions and garlic instead of adding raw garlic to spreads because I feel it adds way more flavour but feel free to make this spread any way you wish. It is incredible with bread, on sandwiches, and even with pasta like this. You will need:
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2 medium-large eggplants
drizzle of olive oil for the eggplant + 2 teaspoons for the sautéing
salt to taste
1 finely diced onion
3 minced garlic cloves
1 cup tomato sauce (marinara sauce)
pasta of choice
1/4 cup starchy pasta water
parsley and parm for garnish
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Please note: I used only 1 cup of the eggplant spread and boiled 1 heaping cup of pasta (70 grams) for one portion. If you want to add a chopped roasted red bell pepper with the onions please go ahead as it’s absolutely delicious.
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Pre-heat oven to 425F. Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional. Add a drizzle of olive oil on each halve and sprinkle of salt. Flip them upside down and bake until they are soft and a knife is inserted easily into the skin. It should take 45-60 min. depending how big or small the eggplant is. Take it out, let it cool and scoop out the flesh. In a pan on the stove on medium-high heat sauté the onions in a touch of olive oil and once they are translucent stir in the garlic. Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Boil your pasta of choice in salted water and stir it in with as much of the eggplant sauce as you like along with some of the starchy cooking water. Enjoy and follow for more????
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website: themodernnonna.com
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