Pasta Alla Norma Baked Penne With Eggplant Recipes

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PASTA ALLA NORMA RECIPE



Pasta alla Norma Recipe image

Pasta alla norma is a satisfying Sicilian pasta with tender eggplant, tomato sauce, and ricotta salata cheese. All the comforting Italian flavors we love in just one pan. This is one vegetarian main dish that even meat lovers will enjoy.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

2 eggplants ((about 2 pounds in total))
Kosher salt
Extra virgin olive oil
5 garlic cloves, (minced)
1 teaspoon crushed red pepper flakes
2 14.5- ounce cans diced tomatoes with their juices
1 ½ teaspoon dry oregano
¾ pound Rigatoni pasta
½ cup chopped fresh parsley
½ cup grated Ricotta salata

Steps:

  • Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
  • Heat the oven to 425 degrees F.
  • Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
  • Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
  • When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
  • Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
  • Add chopped parsley and grated ricotta salata cheese to finish.

Nutrition Facts : Calories 375.7 kcal, Carbohydrate 70.6 g, Protein 15 g, SaturatedFat 2.3 g, Cholesterol 12.1 mg, Sodium 54.1 mg, Fiber 9.9 g, ServingSize 1 serving

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE



Eggplant, Tomato and Mozzarella Pasta Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield to 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 pound rigatoni
1 medium eggplant, diced
1 pint grape or cherry tomatoes
4 tablespoons extra-virgin olive oil
One 24-ounce jar marinara sauce
2 cups fresh mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray, for the baking dish
3 tablespoons grated Parmesan, plus more for serving
6 fresh basil leaves, chopped

Steps:

  • Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
  • Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
  • Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
  • Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

PASTA ALLA NORMA (EGGPLANT PASTA)



Pasta alla Norma (Eggplant pasta) image

Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!

Provided by Nagi

Categories     Mains

Number Of Ingredients 15

800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
2 tbsp extra virgin olive oil
2 garlic cloves (, finely minced)
1/2 small onion (, very finely chopped (or 2 eschallots))
1/4 cup dry white wine (, anything not too sweet or woody (Note 1))
700g / 24 oz tomato passata ((aka tomato puree, Note 2))
1/4 cup water
1 tsp dried Italian herbs (or oregano)
1/2 tsp red pepper flakes (, optional (for a hint of heat))
1/2 tsp each salt and pepper
300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))
1/2 cup basil leaves (, roughly chopped (Note 3))
Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))

Steps:

  • Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
  • Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
  • Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
  • Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
  • Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
  • Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
  • Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
  • Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
  • Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
  • Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving

PASTA ALLA NORMA (EGGPLANT PASTA)



Pasta alla Norma (Eggplant Pasta) image

This is a classic Italian pasta dish from Sicily that was created after Bellini's opera Norma, made with fried eggplant, tomatoes, ricotta, and fresh basil. As with many classic Italian dishes - only a few ingredients are needed, but they should be of excellent quality. [Recipe originally submitted to Allrecipes.it]

Provided by Aldo

Categories     World Cuisine Recipes     European     Italian

Time 3h5m

Yield 4

Number Of Ingredients 9

3 eggplant
coarse salt
5 tablespoons extra virgin olive oil, divided
1 clove garlic
1 (18 ounce) can whole peeled tomatoes
salt and freshly ground black pepper to taste
1 small bunch fresh basil, chopped, divided
1 (16 ounce) package spaghetti
1 (8 ounce) container ricotta cheese, or to taste

Steps:

  • Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
  • In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
  • Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.

Nutrition Facts : Calories 770.3 calories, Carbohydrate 115.7 g, Cholesterol 17.6 mg, Fat 24.1 g, Fiber 19 g, Protein 26.7 g, SaturatedFat 5.6 g, Sodium 1745.5 mg, Sugar 15.8 g

PASTA ALLA NORMA (BAKED PENNE WITH EGGPLANT)



Pasta Alla Norma (Baked Penne With Eggplant) image

Found at Tracey's Culinary Adventures adapted from Molto Italiano by Mario Batali. The success of this dish relies on the quality of the eggplant. Older, larger eggplant tend to hold bigger seed pockets and can be bitter, so look for small to medium sized eggplants, of any variety. If you cannot find ricotta salata, try a young pecorino or provolone.

Provided by Roxanne J.R.

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs eggplants, cut into 1/4 inch-thick slices
6 tablespoons extra virgin olive oil
1 lb penne
2 cups basic tomato sauce
1 cup toasted breadcrumbs
1/2 cup freshly grated pecorino romano cheese
10 fresh basil leaves, roughly torn
8 ounces ricotta salata, for grating
salt
fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. Strain the pasta and rinse under cold water until cool.
  • Put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
  • Meanwhile, in a 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
  • Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
  • Transfer to a plate lined with paper towels to drain.
  • Preheat oven to 375°F
  • Grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (I used cooking spray).
  • Cover the bottom of the baking dish with 1/4 cup of the tomato sauce.
  • Top with half the bread crumbs, then add half the pasta. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
  • Dot about 1/4 cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
  • Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
  • Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
  • Bake for 45 minutes then let stand for 10 minutes.
  • Grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.

Nutrition Facts : Calories 523.2, Fat 16.5, SaturatedFat 2.4, Sodium 565.3, Carbohydrate 87.6, Fiber 15.5, Sugar 8.2, Protein 10.7

PASTA ALLA NORMA: NORMA'S PASTA



Pasta Alla Norma: Norma's Pasta image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 pound/450 g penne rigate pasta
4 tablespoons/5 ml, extra-virgin olive oil, plus extra for deep-frying eggplant
1/2 white onion, chopped
1 (14-ounce/400 g) can peeled plum tomatoes
Salt and freshly ground black pepper
1 medium-size eggplant, cubed
Fresh basil leaves, torn
Ricotta salata cheese, freshly grated

Steps:

  • Cook the penne in a pot of boiling salted water. Stir to prevent the pasta from sticking together. While the pasta is cooking, make the sauce.
  • To make the sauce: In a saucepan, heat up 4 tablespoons of olive oil. Gently saute the chopped onions until tender, then add the plum tomatoes and liquid from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Season the sauce with salt, and pepper, to taste. Cook the tomato sauce for a few minutes, until the sauce has thickened.
  • In another pan, heat olive oil and fry the eggplant cubes until golden.
  • Drain the eggplant cubes on a paper towel to remove the excess oil. Drain the pasta approximately 2 minutes before the 'al dente' stage and add the pasta to the saucepan. Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves and sprinkle with ricotta salata. Mix the ingredients together well in the saucepan so that the pasta and the sauce are well amalgamated or combined. Be careful not to overcook the pasta. Transfer the pasta to a warm serving bowl or divide the pasta among warm plates and sprinkle extra ricotta salata on top and serve immediately.

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