Pasta alla Norma (Tomato Eggplant Pasta)
Servings: 2 servings
Ingredients
for the pasta:
- 6 ½ oz (180g) pasta fusilli or penne
- 1 large eggplant 11 oz or 320g
- ¼ cup (60ml) olive oil for frying not extra virgin, or you can also use other vegetable frying oil
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 tablespoon butter
- 3 tablespoons dry white wine 45 ml
- 1 can whole or crushed tomatoes 14 oz or 400 ml
- 3 large fresh basil leaves or ½ teaspoon dried basil
- 4 heaped tablespoons grated Parmesan cheese or ricotta salata firm ricotta not soft
- salt and pepper to taste
to serve:
- grated parmesan or ricotta salata
- fresh basil leaves
Instructions
- Cook the pasta al dente (it should have a bite to it).6 ½ oz (180g) pasta
- Cut 1 large eggplant into 1/2-inch (1.5 cm) slices, then into 1/2-inch (1.5 cm) "fries"/sticks. You can cook it right away or better, if you have time, sprinkle it with a teaspoon of salt, wait 10-15 minutes, then dry thoroughly with paper towels. The salt extracts water from the eggplant, so it‘s easier and quicker to cook and less oil can be used (you don't have to do this so that the eggplant is not bitter! It won't be bitter if you don't use salt).
- Heat about 1/4 cup (or more) of oil in a large frying pan. Add the eggplant, making sure it's not overcrowded in the pan (cook it in batches if necessary). Cook for a couple of minutes over medium-high / high heat until well-browned on all sides and soft. Try to not stir it too often, letting it brown. Transfer to a plate.
- Reduce the heat to low, add the finely chopped garlic and oregano (and 1/2 ts of dried basil, if you‘re not using fresh leaves), cook for 30-60 seconds, stirring, then add 1 Tbsp of butter, cook until melted.3 cloves garlic, 1 teaspoon dried oregano, 1 tablespoon butter
- Add the wine and cook until almost completely evaporated.3 tablespoons dry white wine
- Add the canned tomatoes, break them up into smaller pieces with a spatula, cook over low heat for about 5 minutes, adding basil leaves at the end. Scrape all browned bits from the bottom of the pan with a spatula.1 can whole or crushed tomatoes, 3 large fresh basil leaves
- Blend the sauce until smooth, season with salt and pepper to taste. This step is optional but for me, the sauce tastes much better blended.
- Add the cooked pasta, grated cheese, and fried eggplant to the pan, mix together, season with salt and pepper to taste.4 heaped tablespoons grated Parmesan cheese or ricotta salata
- Serve sprinkled with basil leaves and grated cheese.
- Enjoy!
Notes
- Calories = 1 serving (1/2 of the recipe). This is only an estimate!
Nutrition
Calories: 851kcal