Pasta With Eggplant And Ricotta Recipes

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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 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

PASTA WITH EGGPLANT AND RICOTTA



Pasta with Eggplant and Ricotta image

One of my most loved vegetables is the eggplant, and today I chose to create yet another dish with eggplant at the centre of it! This pasta sauce combines a lot of South of Italy in it: the sundried tomatoes, the ricotta cheese, the capers and, of course, the eggplant!

Provided by Italian Food Boss

Categories     Main Course

Time 35m

Number Of Ingredients 6

350 gr eggplants
100 gr ricotta
50 gr capers
400 gr pasta
basil
80 gr sundried tomatoes

Steps:

  • Cut your eggplant in cubes and gently fry them in abundant olive oil for about 10-15 minutes. Put a lid on if required;
  • In the meanwhile, cook the pasta and take it out of the water when it's really al dente. Mix the pasta with the eggplant;
  • Now add the ricotta, the basil leaves, the capers and the sundried tomatoes. Feel free to add a bit of boiling water if you need more creaminess;
  • Adjust of salt and eat!
  • ENJOY!

Nutrition Facts : Calories 491 kcal, Carbohydrate 92 g, Protein 20 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 424 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving

BAKED EGGPLANT WITH RICOTTA, MOZZARELLA AND ANCHOVY



Baked Eggplant With Ricotta, Mozzarella and Anchovy image

I learned this dish from a Sicilian cook in a small town outside Palermo. She makes it by layering thinly sliced eggplant with fresh curd cheese and caciocavallo (I use fresh ricotta and provolone instead), as well as pecorino and Parmesan cheese - a bit like a lasagna without pasta. It is quite delicious and unusual in that there is no tomato sauce, as there often is in so many Sicilian baked eggplant dishes. The anchovies, melted into the crisp bread-crumb-and-cheese topping, provide a sharp contrast to the sweetness of the eggplant. I like to serve a tomato salad alongside.

Provided by David Tanis

Categories     casseroles, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

Extra-virgin olive oil
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1/2-inch slices
Salt and pepper
Pinch of crushed red pepper
1 small red onion, thinly sliced
12 ounces fresh ricotta
1/2 pound smoked mozzarella, thinly sliced (or use fresh mozzarella)
2 cups provolone cheese, coarsely grated (about 1/2 pound)
1/2 cup finely grated Parmesan or Grana Padano cheese (about 2 ounces)
1/2 cup finely grated pecorino cheese (about 2 ounces)
12 anchovy fillets
1/4 cup toasted bread crumbs, preferably homemade
1 teaspoon dried oregano, preferably Sicilian

Steps:

  • Heat oven to 375 degrees. Generously oil a 9- by 13-inch baking dish. Season eggplant slices on both sides with salt and pepper. Arrange half the eggplant slices in one layer on bottom of dish, overlapping slices slightly. Drizzle or paint eggplant generously with olive oil. Sprinkle with crushed red pepper to taste and scatter onion slices evenly over surface.
  • With a small spoon, distribute the ricotta in little blobs evenly over surface, then arrange half the smoked mozzarella over the ricotta. Sprinkle with 1 cup grated provolone.
  • Make another layer of overlapping slices with remaining seasoned eggplant. Drizzle or paint eggplant generously with olive oil. Top surface evenly with remaining smoked mozzarella and provolone, then sprinkle with Parmesan and pecorino. Arrange anchovy fillets over top and sprinkle with bread crumbs.
  • Bake uncovered for 45 minutes to 1 hour, until eggplant is quite tender when pierced with a fork and top is crisp and golden. (If top seems to be browning too quickly, tent with foil and reduce heat to 350 degrees.) Remove from oven, dust with oregano and let rest at least 20 minutes before cutting into squares. The dish is best served at room temperature, not piping hot.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 908 milligrams, Sugar 5 grams

PASTA ALLA NORMA (SICILIAN PASTA WITH EGGPLANT, TOMATOES, AND RICOTTA SALATA) RECIPE



Pasta Alla Norma (Sicilian Pasta With Eggplant, Tomatoes, and Ricotta Salata) Recipe image

A classic Sicilian dish of eggplant sautéed in olive oil and served with pasta in a rich tomato sauce garnished with ricotta salata.

Provided by J. Kenji López-Alt

Categories     Entree     Mains     Quick Dinners     Pasta

Time 50m

Yield 4

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil, plus more for serving
3/4 pounds small Italian or Japanese eggplants (2 to 3 small eggplants), trimmed, split in half lengthwise, and cut into 3/8th-inch half moons (see note)
Kosher salt
3 medium cloves garlic, minced (about 1 tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks
1 pound dry ridged, tubular pasta such as rigatoni or penne rigate
Handful fresh small basil leaves, or roughly torn large leaves
2 ounces aged ricotta salata, finely grated (see note)

Steps:

  • Heat 2 tablespoons olive oil in a 12-inch non-stick or cast iron skillet over medium heat until shimmering. Add as much eggplant as fits in a single layer and season with salt. Cook, shaking pan occasionally, until eggplant is well browned on both sides, about 10 minutes total. Transfer eggplant to a plate and set aside. Repeat with remaining eggplant, adding olive oil as necessary, until all eggplant is browned.
  • Add any remaining olive oil and increase heat to medium-high. Heat until olive oil is shimmering. Add garlic, oregano, and pepper flakes, and cook, stirring constantly, until fragrant but garlic is not browned, about 30 seconds. Add tomato paste and cook, stirring constantly until evenly incorporated and tomato paste starts to fry. Add crushed tomatoes and their juice. Bring to a boil, reduce to a bare simmer and cook, stirring occasionally, until liquid is thickened into a sauce-like consistency, about 10 minutes. Season to taste with salt.
  • Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain pasta, reserving 1 cup of cooking liquid. Return pasta to pot.
  • Add sauce to pasta and toss to coat, adding reserved pasta water as necessary to thin sauce to desired consistency. Add eggplant slices and toss to combine.
  • Serve pasta immediately, drizzled with extra virgin olive oil, garnished with grated ricotta salata and torn basil leaves. This Recipe Appears In Sicilian-Style Pasta with Eggplant, Tomatoes, and Ricotta Salata (Pasta Alla Norma)

Nutrition Facts : Calories 719 kcal, Carbohydrate 103 g, Cholesterol 10 mg, Fiber 9 g, Protein 20 g, SaturatedFat 5 g, Sodium 366 mg, Sugar 12 g, Fat 26 g, ServingSize serves 4, UnsaturatedFat 0 g

PASTA ALLA NORMA



Pasta alla Norma image

This traditional Sicilian pasta dish of sautéed eggplant tossed with tomato sauce and topped with ricotta salata makes for a satisfying vegetarian dinner, and it can be thrown together in under an hour.

Provided by Mark Bittman

Categories     dinner, easy, lunch, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds eggplant
Olive oil as needed (at least 1/2 cup)
Salt and pepper
1 tablespoon chopped garlic
3 or 4 dried chiles
1 1/2 pounds tomatoes, chopped (canned are fine; about 1 can)
1 teaspoon good dried oregano, or 1 tablespoon fresh
1 pound long pasta
1/2 cup chopped parsley or basil
1/2 cup grated ricotta salata (or in a pinch, pecorino Romano)

Steps:

  • Slice the eggplant about 1/2 inch thick. Cook in abundant olive oil, without crowding, sprinkling with salt and adding more oil as needed. You will undoubtedly have to cook in batches; take your time and cook until the eggplant is nicely browned and soft. Remove to a plate; do not drain on paper towels. Meanwhile, put a large pot of water to boil and salt it.
  • At the end of the cooking the eggplant, the pan will ideally have a couple of tablespoons of oil left. If there's more or less, drain some off or add a bit. Turn the heat to medium, add the garlic and chiles, and cook until the garlic colors a little bit. Add the tomatoes and oregano, along with some salt and pepper; cook until saucy but not too dry, stirring occasionally.
  • Cook the pasta until tender but not mushy. While it's cooking, cut the eggplant into strips and reheat for a minute in the tomato sauce. Drain the pasta and toss it with the tomato sauce and the eggplant. Taste and adjust the seasoning, then top with the parsley or basil and grated cheese and serve.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 757 milligrams, Sugar 9 grams

PASTA WITH ROASTED EGGPLANT, RICOTTA, AND BASIL



Pasta with Roasted Eggplant, Ricotta, and Basil image

Categories     Cheese     Herb     Pasta     Vegetable     Appetizer     Quick & Easy     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 11

3/4 pound eggplant, cut into 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
2 garlic cloves, minced
1 medium red bell pepper, sliced thin (about 1 cup)
1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4)
2 teaspoons balsamic vinegar, or to taste
1/2 pound rotelle or ziti
1/4 cup ricotta cheese
1/4 cup chopped fresh basil leaves
freshly grated Parmesan cheese to taste

Steps:

  • Preheat oven to 450°F.
  • In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
  • While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened.
  • Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.
  • Stir in vinegar and roasted eggplant.
  • In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency.

EGGPLANT CAPONATA PASTA WITH RICOTTA AND BASIL



Eggplant Caponata Pasta With Ricotta and Basil image

This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sautéed eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Though caponata is often served as a side, salad or relish, this eggplant sauté forms the foundation of a hearty vegetarian pasta. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little - or even recklessly. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and black pepper
1/3 cup raisins, preferably yellow
2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons olive oil, plus more if desired
2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes
12 ounces orecchiette (or other shaped pasta)
1/3 cup finely chopped shallot (about 1 small shallot)
1/4 cup pine nuts
3 tablespoons drained brined capers
2 garlic cloves, finely chopped
1/4 teaspoon red-pepper flakes
1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish
2 tablespoons red wine vinegar
1 cup fresh ricotta or burrata (about 8 ounces)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside.
  • In a large nonstick skillet, heat 1/4 cup olive oil over medium-high. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Transfer to a large bowl. (Eggplant should brown and tenderize but still maintain its shape.) Heat another 1/4 cup oil, then add remaining eggplant; season and repeat.
  • While the eggplant cooks, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water, then drain pasta. (You might not use all the pasta water.)
  • Add another 2 tablespoons oil to the skillet and reduce the heat to medium. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar.
  • Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Season generously with salt and pepper. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.)
  • Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Pass with additional olive oil for drizzling, if desired.

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