Pasta alla Norma

Pasta alla Norma

Pasta alla Norma
recipe

A delicious and traditional Sicilian pasta dish that combines the flavors of eggplant, tomato sauce, and cheese. This dish is a perfect choice for pasta dinners and is named after Vincenzo Bellini's opera.
Preparation Time: 45 minutes
Serving Size: 4
Ingredients:
- 1 eggplant (500 – 750 g), cut into chunks
- Fine sea salt
- 0.5 – 1.5 dl olive oil
- 2 garlic cloves, crushed and minced
- 1 shallot, finely chopped
- 1 dried chili pepper, crushed
- 1 can of Mutti San Marzano tomatoes, chopped
- 0.5 dl red wine
- 1 tsp fine sugar
- 2 dl grated Pecorino Romano cheese
- A handful of fresh basil, finely chopped
- Sea salt, to taste
- Black pepper, to taste
- Penne pasta (or spaghetti), according to the number of servings
Instructions:
1. Chop the eggplant and place it in a colander or kitchen towel. Sprinkle with fine sea salt and let it sit for 30 minutes to draw out moisture.
2. Drizzle olive oil in a pan and add the rinsed and dried eggplant. Sauté until slightly browned. Remove from heat and set aside.
3. If needed, add a bit more oil to the pan and sauté the garlic, shallot, and crushed chili pepper for a short while.
4. Add the tomatoes and red wine to the pan, sprinkle in the sugar, and cook until the sauce thickens.
5. Cook the pasta according to package instructions until al dente.
6. Stir the eggplant and cooked pasta into the tomato sauce. Taste and adjust salt and black pepper as needed.
7. Finally, add the chopped basil and grated Pecorino. Mix well and serve immediately.
Nutritional Information (per serving):
Calories: 650 kcal
Protein: 20 g
Carbohydrates: 75 g
Fat: 30 g
Fiber: 6 g
Sugar: 6 g

Reviews: 4.26 (3868 reviews)