Best Spaghetti Alla Norma Recipes

SPAGHETTI ALLA NORMA

Spaghetti alla Norma image

Provided by Florence Fabricant

Time 2h40m

Yield 6 first-course or 4 entree servings

Number Of Ingredients 9

Ingredients

2 medium eggplants, about 12 ounces each, cut in 1-inch cubes
Salt
2/3 cup extra virgin olive oil
2 pounds ripe plum tomatoes, very finely chopped
2 garlic cloves, minced
1/4 cup basil leaves, torn
1 pound spaghetti
Crushed red chile flakes, to taste
2 ounces coarsely grated ricotta salata

Steps:

Place eggplant in a colander, salt generously, set colander over a bowl and let sit at room temperature about 2 hours to draw off excess liquid. Rinse eggplant and dry on paper towels.
Heat oil in a large skillet on medium-high and sauté eggplant, in batches if necessary, until golden. Transfer to several thicknesses of paper towel. Pour off and reserve all but a fine slick of oil from the pan. Reheat pan on medium, add tomatoes and garlic and cook, stirring occasionally, until tomatoes are reduced and their liquid has evaporated. Fold in basil.
Bring a pot of salted water to a boil for the spaghetti. Cook until al dente. Drain, reserving about 1/2 cup pasta water. Add pasta to tomato sauce. Return eggplant to pan and cook on low, mixing pasta with sauce ingredients. Add the remaining 2 tablespoons of oil, season with salt and chile if desired and moisten with some pasta water if needed. Divide among plates or shallow bowls, scatter cheese on top and serve.

SPAGHETTI ALLA NORMA

Spaghetti Alla Norma image

A Cooking Light recipe of a classic Sicilian pasta sauce. I've got eggplants and tomatoes planted this year and can't wait to make this!

Provided by Pinay0618

Categories Spaghetti

Time 1h

Yield 7 cup, 7 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 1/2 lbs coarsely chopped peeled tomatoes (about 2 cups)
1 teaspoon salt
1 lb eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
1/4 cup thinly sliced fresh basil
3/4 lb uncooked spaghetti
6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

Steps:

Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle.
Add tomato and salt; cook 15 minutes or until liquid has evaporated.
Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender.
Stir in basil; set aside.
Cook pasta in boiling water 9 minutes; drain.
Toss with sauce and cheese.
Serve immediately.

Nutrition Facts : Calories 323.7, Fat 10.4, SaturatedFat 3.9, Cholesterol 19.2, Sodium 493.5, Carbohydrate 45, Fiber 5, Sugar 5.2, Protein 13.4

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #pasta #vegetables #easy #european #beginner-cook #summer #vegetarian #italian #dietary #low-cholesterol #seasonal #healthy-2 #low-in-something #pasta-rice-and-grains #spaghetti #tomatoes #presentation #served-hot