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RECIPE
12 INGREDIENTS 10 STEPS 40min

Pasta Alla Norma

4.5
2 Ratings
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.
Pasta Alla Norma Recipe | SideChef
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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.
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
40min
Total Time
$11.88
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 3/4 cups
Casarecce Pasta
1 handful
2 cups
Tomatoes , peeled
1 clove
to taste
Ricotta Salata Cheese
as needed
Extra-Virgin Olive Oil
to taste
20 3/4 cups
Water
as needed
Vegetable Oil
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
283
FAT
0.9 g
PROTEIN
6.8 g
CARBS
68.0 g

Cooking Instructions

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Step 1
Cut the Eggplant (1) into strips that are around 1cm in width. Meanwhile, heat up Vegetable Oil (as needed) in a deep fry pan.
Step 2
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.
Step 3
Heat up Extra-Virgin Olive Oil (as needed) in a deep pan on low heat in preparation for cooking your sauce. Add Garlic (1 clove) and sauté for a couple of minutes.
Step 4
Add Tomatoes (2 cups) to a bowl, sprinkle Salt (to taste) and Ground Black Pepper (to taste) over the top then break them down using a potato masher.
Step 5
Add Fresh Basil (1 handful) and Dried Oregano (to taste) mix together and add to the pan. Stir it gently using a wooden spoon and simmer on a low heat.
Step 6
Add 3/4 of your eggplant strips and leave to simmer for around 40 minutes.
Step 7
Once it is almost ready, grate a handful of Ricotta Salata Cheese (to taste) into the sauce and leave it to melt.
Step 8
Boil Water (20 3/4 cups) in a large pot, add a small handful of rock salt and let it dissolve. Add the Casarecce Pasta (2 3/4 cups) to the pot and cook according to the packet instructions.
Step 9
Once the pasta is cooked, strain it and add it to the sauce. Later the sauce over the top of the pasta using a wooden spoon.
Step 10
Serve and Enjoy!

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Nutrition Per Serving
Calories
283
% Daily Value*
Fat
0.9 g
1%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
68.0 g
25%
Fiber
7.1 g
25%
Sugars
5.1 g
--
Protein
6.8 g
14%
Sodium
37.3 mg
2%
Vitamin D
--
--
Calcium
147.9 mg
11%
Iron
1.4 mg
8%
Potassium
310.9 mg
7%
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