Authentic Pasta alla Norma Recipe

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 1 hour

재료

350 g rigatoni pasta (- 12 oz, penne or fusilli are also good choices)

500 g eggplant (- 1.1 pound (about two eggplants)

200 g ricotta salata cheese (- 7 oz)

500 g fresh tomatoes (- 1.1 pound, grape tomatoes or San Marzano)

2 cloves garlic

7-8 leaves fresh basil (- for the sauce + more to decorate)

fine salt

2 tablespoons extra virgin olive oil

½ liter oil for frying (- 2 cups)

방향

cut

Take the tomatoes, rinse and dry them then cut into pieces.

cook

In a large saucepan add 2 tablespoons of extra virgin olive oil. Then, over medium heat, sauté two garlic cloves, peeled and left whole so that if you wish you can remove them. Cook for 2 or 3 minutes.

cook

Add the tomatoes, stir and cover with a lid. Cook over low heat for about 20 minutes, until the tomatoes are soft and have released their sauce.

puree

Once ready, transfer the tomatoes in a food mill placed on a bowl and pass them in order to obtain a juicy and smooth sauce.

add

Transfer the tomatoes sauce back to the saucepan and add a pinch of salt to taste.

simmer

Then simmer gently for another 10-15 minutes until the sauce has thickened. Meanwhile, bring salted water to a boil to cook the pasta.

cut

Wash the eggplants, dry them well, then cut into thin slices, about 5 millimeter thick (about 0,20 inch). The thinner the better. Some prefer to cut the eggplants into cubes, but for greater crunchiness and the final look of the dish, we prefer to make very thin slices.

fry

Fry the eggplants

drain

As they are golden brown, drain them with a skimmer.

absorb

Transfer them to a tray covered with a kitchen paper towel to absorb the excess oil then add fine salt to taste.

cook

Add the basil leaves to the tomato sauce. Cook the pasta al dente, drain and pour directly into the saucepan. Stir well to flavor.

grate

Grate plenty of ricotta salata cheese, not too finely (use a grater with large holes).

season

Finally, place the pasta seasoned with the tomato sauce in a dish, add some fried eggplant on top, sprinkle a little grated ricotta salata, add a couple of basil leaves to decorate and serve.

영양 정보

• 1회 제공량: 100 g
• 칼로리: 530 kcal
• 지방 전체: 15 g
• 포화 지방: 5 g
• 불포화 지방: 9 g
• 콜레스테롤: 26 mg
• 나트륨: 56 mg
• 탄수화물 전체: 80 g
• 식이섬유: 8 g
• 총 당류: 10 g
• 단백질: 19 g