Pasta alla Norma Recipe -Step by Step Guide

Pasta alla Norma Recipe -Step by Step Guide:-Pasta alla Norma is a delectable pasta dish that is associated with Sicily and features eggplant, marinara, and basil. Instead of frying the eggplant, this incredible recipe calls for roasting it. This recipe makes enough for four servings of the entrée.

Pasta alla Norma Recipe -Step by Step Guide

However, this recipe calls for roasted eggplant, in contrast to the majority of pasta alla Norma recipes, which call for fried eggplant. As a result of eggplant’s ability to soak up oil like a sponge, this dish is made more digestible. What’s another advantage? Roasting eggplant creates less mess and is a simpler process.

INGREDIENTS

• 1 batch Super Simple Marinara Sauce, or 2 cups (16 ounces) store-bought marinara
• 2 medium eggplants (about 2 ¼ pounds total)
• ¼ cup + 1 teaspoon extra-virgin olive oil
• ¼ teaspoon fine salt, more to taste
• 8 ounces rigatoni, ziti or spaghetti
• ½ cup chopped fresh basil, plus a handful more small basil leaves or torn leaves for garnish
• ½ to 1 teaspoon red pepper flakes, to taste (optional)
• ½ teaspoon dried oregano
• ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese

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INSTRUCTIONS

• Cook the sauce in accordance with the instructions if you are making your own marinara. In the event that it has finished cooking before you are ready to assemble it, cover the pot and keep it warm over a particularly low heat.
• While you are cooking the pasta, if you are using marinara that you purchased from a store, you should warm it in a pot over medium-low heat.

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• During this time, prepare the oven by preheating it to 425 degrees Fahrenheit and positioning racks in the upper and lower thirds of the oven. The use of parchment paper to line two large baking sheets with rims for easier cleanup is recommended.
• Make use of a vegetable peeler to shave off long strips of eggplant peel that alternate with one another. By the time you are finished, the eggplants will have stripes that resemble zebras.

• The eggplants should be sliced into rounds with a thickness of ½ inch, and the end pieces should be discarded.
• Arrange the eggplant on the baking sheets that have been lined. On both sides of the rounds, liberally brush them with olive oil. To season the eggplant, sprinkle it with salt and a generous amount of pepper.

• Roast for approximately 35 to 45 minutes, turning once after 20 minutes, until the meat is tender and has a deep golden color. Put aside for later.
• The pasta should be cooked until it reaches the al dente stage, as directed on the package, in a large pot of salted water that has been brought to a boil.

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• After draining the pasta, it is recommended to set aside a portion of the cooking water (approximately half a cup) and then place the pasta back into the pot.
• When the eggplant is cooked through and the marinara has reached the desired temperature (or has been warmed through, if it was purchased from a store), the roasted eggplant should be gently stirred into the sauce.

• Add the remaining one teaspoon of olive oil, fresh basil, and red pepper flakes (you can skip this step if you don’t like spicy foods, or you can add a lot of it if you do). The dried oregano should be crushed between your fingers as you add it to the mixture.
• Add the pasta to the sauce along with a couple tablespoons of the water that was reserved for cooking the pasta, and stir it in with a gentle hand. Put in approximately two-thirds of the cheese, and set aside the remaining cheese for garnishing.

• To enhance the flavor, I recommend adding a little bit more salt (I typically add ¼ teaspoon more) and using black pepper. In the event that you desire to loosen the sauce, you can add a little bit more of the pasta cooking water that you have set aside.
• The pasta should be partitioned among four bowls. The remaining cheese should be sprinkled on top of each individual serving, and then some additional fresh basil should be mixed in.

• To enhance the level of richness, drizzle a small amount of olive oil over each serving.
• Have fun! Pasta that has been left over can be stored in the refrigerator, covered, for a period of four to five days.

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