PASTA ALLA NORMA.Take your tastebuds to Sicily with my recreation of Pasta alla Norma – aptly named after an opera and sure make your stomach sing! This tomato based pasta combines the perfect balance of salty cheese and delicious eggplant to create an envious vegetarian explosion of flavours.
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SICILIAN PASTA WITH EGGPLANTS
INGREDIENTS:
300g Casarecce Pasta
Handful of fresh basil
400g peeled tomatoes
1 garlic clove
1 x eggplant (large)
Ricotta salata
Extra virgin olive oil (EVOO)
Vegetable oil (for frying)
Salt + Pepper
5L water
UTENSILS:
2 medium sized deep fry pan
Wooden spoon
Large pot for boiling pasta
Pasta strainer
Grater
Knife
METHOD:
1. Heat up vegetable oil in a deep fry pan.
2. Cut the eggplant into strips that are around 1cm in width.
3. Fry the eggplant strips until they start to brown, then remove them from the oil and place them on kitchen paper so the oil absorbs on it.
4. Heat up EVOO in a deep pan on a low heat in preparation for cooking your sauce.
5. Add garlic and sauté for a couple of minutes.
VINCENZO’S TIP: Make sure the garlic doesn’t burn! If it starts to brown add a few drops of water.
6. Add 400g Italian peeled tomatoes to a bowl, sprinkle salt over the top then break them down using a potato masher.
7. Add dried oregano, pepper, fresh basil leaves, mix together and add to the pan.
8. Stir it gently using a wooden spoon and simmer on a low heat.
9. Add 3/4 of your eggplant strips and leave to simmer for around 40 minutes.
10. Once it is almost ready, grate a handful of ricotta salata into the sauce and leave it to melt.
11. Boil water in a large pot, add a small handful of rock salt and let it dissolve.
12. Add the pasta to the pot and cook according to the packet instructions (I strongly recommend using Pasta Casarecce as it’s the closest you will find to Maccheroncini).
13. Once the pasta is cooked, strain it and add it to the sauce.
14. Later the sauce over the top of the pasta using a wooden spoon.
HOW TO SERVE:
1. Serve a portion of the pasta alla norma in the centre of a coloured plate.
2. Grate some ricotta salata on top and finish with a few pieces of eggplant on top along with some fresh basil leaves
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Vincenzo’s Plate is a You Tube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering Italian Food Recipes right out of your very own kitchen, whilst having a laugh (and a glass of vino!).
Watch the PASTA ALLA NORMA video recipe: https://youtu.be/F-sYfYMsVrI
34 Comments
Thanks Vincenzo. Your recipe looks…I’m lost for words!!!
Your accent? An Italian accent with a bit of Aussie mixed in? You need to fix that!
looking good
Vincenzo you are amazing I tried this recipe and everybody at my home loved it 😀😃Thanks a lot love from India 🇮🇳
Bro👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼
Beautiful, I never thought to grate ricotta salata, I love it and eat it as an anti pasti. Looks delish. Grazie
I bought a pack of this pasta yesterday,so l am going to copy the recipe with the egg plant ,,Thank you
The only people who are as passionate about their food as Indians are Italians, i love it. 😂
Omg I love you
this is awesome
Thank you for sharing your recepy Vincenzo, we have a great time making penne pasta Alla Norma during Lock down as Corona pandemic. I have a huge eggplant, than I also make my favorites appetizer: baked🍆 with tomato basil and provolone cheese.
Stay safe and healthy
U are a legend
Amazing! I‘m doing it now! 🙂
Ciao Vincenzo, is it necessary or not to drain the egg plants with rock salt before to fry them?
The video was great until I finally saw it. Please come to my page. We need support.
Wow! I will Cook this dish! But where i can Buy this ricotta? Can i replace with Parmesan?
I feel your passion in your cooking. I am going to make it. 😊. Your recipes are very reliable.
I'm doing it right now thank you Chef!
Can i use fresh herbs for this recipe or dried is best?
That’s my favorite pasta
Gracias.
It is amazing. Love your video Vincenzo
Hello chef, I love your recepes all of them are delicious!
I have a question! The traditional recipe isn't a little bit spice?
I LOVE cheese too. This looks DELICIOUS 😋
I want to jump through my phone and eat it.
Looks great and so simple. I will shop for an aubergine and eat this tomorrow. Thank you Vincenzo.
Bravissimo!!!
Bravo. La música bravisima!
A Vincè! Me la dai un’alternativa alla ricotta salata, che qui in Germania non si trova? Il pecorino romano potrebbe funzionare? Sei un grande comunque, io e il mio ragazzo (che è svedese) ti adoriamo e citiamo sempre il tuo video su Gordon (“you should go to jail, Gordon!” :D)!!!
I've done this recipe and it is so fucking good
Looks yummy gonna try it out
Vincenzo, I wonder if you can help me identify this tomato sauce my family often makes? My family came to NYC from Sicily but the sauce we call "marinara" is not like Italian-American marinara, nor do our relatives still in Sicily make it.
Is is a simple lightly-cooked tomato sauce made by sautéing some sliced garlic in olive oil, then adding whole peeled tomatoes that have been crushed by hand, some fresh basil, salt and pepper. It is then simmered for a short time (about 15-20 minutes) and served usually over spaghetti. We never put any pecorino on this dish because it would overpower the delicate balance of the barely cooked tomatoes, garlic, and basil.
Any idea what this sauce should be called and where they are still making something like it?
Cool video! Here is my 5-ingredient Eggplant pasta, would love some feedback 🙂 https://youtu.be/UO0ms3DwF3w
Just found this video Vincenzo, going to make it tonight minus the cheese (keeping it vegetarian) and roast the eggplant instead of frying. Cheers from Cincinnati, Ohio! 🙂