This Pasta Alla Norma WILL MAKE YOU SING!
Pasta Alla Norma is an authentic recipe from Sicily, Italy made with eggplants. One of the most loved dishes in the south, full of passion and history. Hang with us while we recreate some magical southern atmospheres while cooking and eating this wholesome Pasta.
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The Pasta Queen is an entertaining yet insightful view into Italian food, culture, and lifestyle.
Its main mission and goal is to promote the true essence and beauty of Italy all over the world
With over 5 million followers across all social media platforms, Nadia Caterina Munno IS The Pasta Queen.
Born and raised in Rome, of Neapolitan origins, spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.
Just like Nonna Caterina, after which Nadia is named who started the first pasta factory in the late 1800s.
#pastaallanorma #pasta #pastaqueen #norma #italianfood #cooking
Pasta salad with eggplant and sun-dried tomatoes - quick recipe
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Another express summer recipe by Deb, using typical Mediterranean ingredients: the pasta salad with eggplant and sun-dried tomatoes.
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Here is a summer dish with a strong Mediterranean flavor: the pasta salad with eggplants and sun-dried tomatoes, excellent either hot or cold. Let's see how to do! We'll need:
• 14 oz (400 g) of short pasta
• 10,5 oz (300 g) of long eggplants
• 1,5 oz (40 g) of sun-dried tomatoes
• 2 spring onions
• 1/5 cup (20 g) of grated ricotta salata cheese (or feta or pecorino)
• ½ cup (60 g) of pine nuts • 20 basil leaves
• 1 fresh red chilli pepper
• 4 tbsp of extra virgin olive oil
• 1 clove of garlic
• salt
First of all, cut the eggplants into circles about 1/10 inch (3 mm) thick.
Then soften the sun-dried tomatoes by soaking in hot water for 5 minutes; when they have softened, cut into strips.
In a pan, put the oil, the crushed garlic, the chopped chili pepper with the seeds removed, and the chopped spring onion, and brown for a few seconds.
Now add the eggplants and salt to taste; cook the eggplants with a ladle of hot water, then add the sun-dried tomatoes. Now boil the pasta in plenty of salted water.
When the eggplants have softened, add the roughly chopped basil leaves. Toast the pine nuts in a small non-stick pan.
Drain the pasta keeping a little cooking water, and add it to the vegetables. Finally, fold in the toasted pine nuts and the grated ricotta salata cheese.
Here is our pasta salad, serve it hot or cold, as desired... good, easy and quick!
Pasta alla Norma
Sicily, Italy is rich in culinary traditions and home to great artists like the opera composer Vincenzo Bellini. Bellini’s most famous opera is NORMA, and Sicily’s tribute to him is Pasta alla Norma, an irresistible preparation of tubular pasta shapes like ziti, rigatoni, or penne, with eggplant, tomatoes, basil and ricotta salata. The name Pasta alla Norma is said to have originated from the cry of joy and approval that people cannot repress after they eat this Sicilian specialty: “This pasta is a NORMA!” meaning a masterpiece.
This is a simple recipe courtesy of Chef Rosario, but it’s one that requires high quality ingredients. Chef Rosario recommends using small fresh eggplant—slender ones are best—that are not very seedy. This way, the eggplant doesn’t need to be salted and pressed to remove bitter juices. Additionally, use high quality San Marzano tomatoes. Ricotta salata is the cheese of choice; however, you can also use Greek feta or a young Pecorino (sheep’s milk) since Sicilian ricotta is usually made with sheep’s milk.
Chef Rosario notes about the preparation of the eggplant in this recipe that, “Every home cook or chef has a different way prepare the eggplant for this dish. Some deep fry thin slices of eggplant and then set them on a paper towel to drain the excess oil. I prefer to toss the eggplant in just enough oil to turn it golden as it pan-sears so that draining it is not necessary. Pasta, tomato, and eggplant all take 10 to 12 minutes to cook, so they should be ready all at about the same time or with a short resting time for the sauce and the eggplant.”
Buon appetito and SHARE THE PASTA!!
4 Ingredient Zucchini Pasta Recipe
This easy zucchini pasta recipe...
... relies on jammy sautéd zucchini for texture and for soaking up the delicious simple flavors of lemon and garlic. It's simple, but absolutely perfect.
Fried Eggplant Tomato Pasta | How to make Fried Eggplant Pasta | Pasta Recipe
Fried Eggplant Tomato Pasta: This Fried Eggplant Tomato Pasta has got it all! It's packed with savory flavor. The star of the dish is the fried eggplant. The tender Fried Eggplant, Cherry Tomato Sauce, Garlic, Ricotta Salata gives you the peppery flavor taste.
Ingredients:
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Egg Plant
Penne Pasta
Cherry Tomato Puree
Ricotta Salata Cheese
Crushed Garlic
Red Chilli Flakes
Black Pepper Powder
Salt to Taste
#Pasta #FriedEggPlant #PastaRecipe
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Penne with Eggplant and Mint Pesto
#RamtonsMealsInMinutes. Eggplant Penne with mint pesto! From @ChefRaphaelKE. Get your Ramtons Food Processor here