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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Martini’s
Mushroom Risotto
PATREON:
Sicilian Tomato-Lentil Pasta
Lovingly known as pasta e lenticchie (pasta and lentils) in Campania, a region in southern Italy, this is a dish that combines humble ingredient like brown lentils, canned tomatoes, and pasta of any shape or size, and creates something that somehow feels cozy and familiar with your first bite.
Ingredients
½ pound whole-wheat pasta, uncooked
5 cups water
¾ cup uncooked brown lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup canned plum tomatoes, diced and some liquid reserved
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons parsley, minced
Instructions
In a medium saucepan, bring 5 cups of water to a boil, then add the lentils. Cook the lentils, covered, over medium-high heat until they're nearly but not entirely tender, about 20 minutes. Meanwhile, bring a separate pot of water to a boil and cook the pasta al dente.
When the lentils are nearly cooked and have absorbed all the water, add the garlic, olive oil, tomatoes, salt, and red pepper flakes. Reduce the heat to medium-low, cover, and continue to simmer briskly for another 10 minutes or until the lentils are fully tender. Add the cooked pasta and parsley to the lentils and stir everything to combine.
Add additional red pepper flakes (optional) and serve.
Ready in about 35-45 minutes
Makes 4 servings
Lentils Pasta sauce
The lentil sauce for pasta is very tasty and looks a lot like ragù / bolognese sauce, a vegan alternative to the classic ragù that we all know well. The preparation is more or less like that of meat sauce, replaced however with lentils which are a very important source of protein, iron and fiber. If you have never tried the lentil sauce we recommend you do it accompanied with the pasta, choose a short pasta.
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La salsa di lenticchie per pasta è molto gustosa e assomiglia molto al ragù / ragù alla bolognese, un'alternativa vegana al ragù classico che tutti conosciamo bene. La preparazione è più o meno simile a quella del ragù, sostituita tuttavia con lenticchie che sono una fonte molto importante di proteine, ferro e fibre. Se non hai mai provato la salsa di lenticchie ti consigliamo di farlo accompagnato con la pasta, scegli una pasta corta
Ricetta nel blog Toscana Mia.
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