#Pasta # Alla Norma You’ve probably never heard of Pasta alla Norma… but after this video, you’ll wonder why the whole world isn’t obsessed with it.
►Full written recipe: https://thecookingfoodie.com/recipe/p... Ingredients: 225g (8 oz) pasta (traditionally rigatoni, penne, or spaghetti) 1 Eggplant, medium-large Extra virgin olive oil Salt Pepper 3-4 Garlic cloves, crushed 2 Cans peeled tomatoes Fresh basil Ricotta Salata Directions: 1. Prepare the Eggplants: preheat oven to 420F (210C). Cut the eggplant into bite-size pieces and transfer into a bowl, drizzle with about 2 tablespoons of olive oil and season with salt and black pepper. Toss until evenly coated. 2. Spread the eggplant on a baking tray lined with parchment paper and bake until golden, about 25-30 minutes. 3. Make the Tomato Sauce: Heat 3–4 tablespoons of olive oil in a large skillet over low-medium heat. Add the crushed garlic and sauté until fragrant, about a minute. 4. Crush the canned peeled tomatoes with your hands or use a potato masher if using fresh tomatoes. You can do it in a bowl or directly in the pan. Add them to the pan, season with salt and pepper, and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens. Toss in a few basil leaves at the end for added flavor. 5. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the package instructions. Reserve ½ cup of pasta water before draining. 6. Combine: Add the fried or baked eggplants to the tomato sauce and stir gently to coat. Add the cooked pasta to the skillet, along with a splash of reserved pasta water, if needed, to loosen the sauce. Add about two-thirds of the cheese, reserving the rest for garnish. Toss everything together over low heat until the pasta is well coated. 7. Serve: Divide the pasta between bowls. Sprinkle the remaining cheese on top of the individual servings, followed by some extra fresh basil.
Pasta all'anon, a classic Sicilian pasta dish that doesn't get the fame it truly deserves.
But today, we are going to fix it.
This dish is absolutely delicious, and it's time to give it the spotlight it deserves.
So let's dive right in and make some amazing pasta.
To make this pasta, you'll need just a few simple ingredients.
Pasta, traditionally made with rigatoni or penne, which I'm using today, but you can also use other shapes as well.
Garlic, extra virgin olive oil, canned peeled tomatoes, I will share more about those later,
salt, black pepper, eggplant, fresh basil, and ricotta salata.
Now, I know that ricotta salata can be tricky to find outside of Italy or specialty stores.
But don't worry, later in this video, I will share some great alternatives that you can use without sacrificing the deliciousness of the dish.
The first step is cooking the eggplant.
Traditionally, Italians fry the eggplant in oil, but to avoid a greasy dish, we are going to bake it instead.
Don't worry, baked eggplant is still delicious, and I think it's even better this way.
Here is how to do it.
Take one medium to large eggplant and cut it into bite-sized pieces.
Traditionally, eggplant cut into strips and sometimes rounds for this dish, but I prefer bite-sized cubes.
They bake more evenly and they're easier to eat.
And of course, feel free to cut them into your preferred shape.
Place the pieces in a bowl and drizzle with one to two tablespoons of olive oil.
Season with salt and black pepper.
And toss until evenly coated.
Spread the eggplant evenly on a baking tray lined with parchment paper.
If you think one to two tablespoons of olive oil is not enough, feel free to adjust the oil.
You can add a few more tablespoons of olive oil.
And bake in a preheated oven at 420 degrees Fahrenheit, which is about 210 degrees Celsius, for 20 to 30 minutes, or until golden and soft.
While the eggplant bakes, let's move to the sauce.
Today, I'm using San Marzano tomatoes because they are the perfect fit for pasta a la Norma.
They are sweet, less acidic, and bring so much flavor.
If you don't have San Marzano tomatoes, marinara sauce or fresh rye tomatoes works too.
Or just make my homemade tomatoes.
Link to the recipe in the description.
First, place canned tomatoes in a bowl and mash them with a fork or potato masher.
And set it aside.
In a large pan, heat extra virgin olive oil and add crushed garlic.
Cook it for about 30 to 60 seconds, just until it becomes fragrant.
Be careful not to burn.
Add the mashed tomatoes to the pan and cook it uncovered for about 20 to 25 minutes.
Before adding the tomatoes, make sure your flame is on low heat.
While the sauce works its magic, let's prepare the pasta.
Fill a large pot with water.
Add a tablespoon of salt and bring to a boil.
Pro tip, start this step early because boiling water can take some time.
Once the eggplant is golden and soft, add it to the sauce.
Stir well to combine and season the sauce with salt and freshly ground black pepper.
Now cook the pasta to al dente.
How do you know how long to cook?
Well, it's simple. Check the instructions on the package.
If it says cook for 10 minutes, cook it for 9.
Some brands even list the al dente time, like here.
So keep an eye on that.
Before draining the pasta, reserve about half a cup of the pasta cooking water.
This starchy liquid helps to bind the sauce to the pasta.
Drain the pasta and add it directly to the sauce.
Then add the reserved pasta water,
a handful of fresh basil,
and freshly grated ricotta salata.
Now let's talk about ricotta salata.
The name itself gives us a hint about what makes this cheese so unique.
Ricotta means recooked in Italian, referring to how the cheese is made.
And salata means salted.
Unlike the soft, creamy ricotta most of us are familiar with,
ricotta salata is pressed, salted, and aged, resulting in a firm, crumbly texture.
This cheese is a staple in many Italian dishes, especially in Sicily,
where it's used to add a final touch of flavor and texture to pasta, salads, and even roasted vegetables.
If you can't find ricotta salata, no worries.
Here are some great alternatives.
Pecorino Romano, Parmigiano Reggiano, or even...
Italians, please don't kill me...
Feta cheese.
Yes, feta cheese works surprisingly well because it's salty and tangy, just like ricotta salata.
So, if ricotta salata isn't an option, use any of these cheeses and your dish will still taste amazing.
Once everything is combined, give it a good toss in the pan.
Let it cook for about a minute to combine all the flavors.
Serve it up on a plate,
and garnish with extra cheese
and basil leaves.
Mamma mia, so good!
Thank you for watching!
