Why this is the pasta dish everyone loves, Eggplant Rigatoni
Made in around 20 minutes, the ultimate comfort pasta meal everyone loves. If you like pasta Puttanesca or alla Norma then you will love this. It's very cheap to make, incredibly delicious and perfect to bring to the table on many occasions. Great for vegans and vegetarians too! (Minus the anchovies) It's usually a great summer dish when the eggplants are in season, and I'm big on cooking seasonal but of course these days they are available all year round.
The flavours of this recipe are intense because of the fried eggplant which is the hero of the dish. They are usually fried in seed oil but as we all now know, seed oils are very unhealthy so I opt for virgin olive oil. Olive oil doesn't heat as hot as seed oils but still hot enough to brown the eggplants without smoking. I prefer to use the slated capers as they hold a stronger flavour, you can however use the capers you like. Mixed with the olives and the anchovies, this dish comes to life.
Cook this rigatoni alle melanzane today and bring it to the table for the people you love.
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Spring meal: Pasta alla Norma⎜ Vegan basil, tomato sauce and eggplant pasta
A tasty and colorful recipe from the Sicilian gastronomic tradition, the Pasta alla Norma is a triumph of Mediterranean flavors and was so called in honor of Vincenzo Bellini's opera Norma. The story says that in the 19th century, Nino Martoglio, a Sicilian writer, poet and theater director, was so impressed when he first tasted this dish that he compared it to “Norma”, Bellini’s masterpiece.
And the name lasted ever since.
Hope you guys enjoy it!
INGREDIENTS:
1 large eggplant
300g (10 Oz) of pasta
A handful of fresh basil
400g (14 Oz) of Italian canned peeled tomatoes
2 cloves of garlic
2 tablespoons of extra virgin olive oil
1/2 cup of vegetable oil
1 teaspoon salt for the sauce
1 tablespoon of salt for the eggplant
Black pepper
1 pepperoncino (total 1 teaspoon, minced)
Shredded vegan cheese
METHOD:
- cut the eggplant into medium size strips
- place them in a colander and sprinkle some salt in it, make sure all layers of eggplant are salted. Cover with a kitchen towel and let it rest for about 1 hour.
- wash the eggplant in current water then pat them dry using a kitchen towel or paper towel.
- heat up the vegetable oil in a frying pan, add the eggplant and fry them until they are golden, remove them and place them on a paper towel. Reserve.
- on a separate pan, start cooking the pasta according to the package instructions. Turn off the pasta heat 1 minute before they are ready and let them rest in the cooking water until we mix them in the sauce.
- peel and bruise the garlic and mince the pepperoncino
- on a separate pan, add the olive oil, the garlic and the pepperoncino, lightly fry them in low heat for about 50 seconds. Add the tomatoes, the salt, pepper, and some basil leaves. Cook it in medium heat for 2 minutes then add half of the fried eggplant, cook for 10 minutes more, add the strained pasta and cook it for 1 to 2 more minutes.
- turn off the heat, Remove the garlic and the basil stalks (if you used the stalks), transfer the pasta into individual plates, add the remainder of the fried eggplant, the vegan cheese and garnish with fresh basil leaves. Serve it immediately.
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-------------------------------------------------------------------------------------------------------------Spring meal: Pasta alla Norma⎜ Vegan basil, tomato sauce and eggplant pasta recipe by Chef Jana Pinheiro
Pasta al Pomodoro con Melanzane Fritte aka pasta with tomato sauce and fried eggplant recipe!
Italian Grandma Makes Eggplant Sauce with Pasta
EGGPLANT SAUCE with PASTA:
2-3 Eggplants, cubed
Olive Oil
1 cup chopped Yellow Onion
3 cloves Garlic, minced
2 cups chopped Peeled Tomatoes
32 ounces Tomato Puree
Salt & Black Pepper
6-8 fresh Basil leaves
¼ cup of chopped Pecorino Romano Cheese
Pasta of your choice
Grated Pecorino Romano Cheese, sprinkle on top
Whole Milk Ricotta, optional
How to make Fresh Pasta/Fettuccine:
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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Sautéed Eggplant in 20 mins (for bruschetta & pasta)
Get the Recipe:
⭐️ Sautéed eggplant is the best way to cook eggplants in a pan on the stovetop to make them tender and tasty with simple ingredients in just 20 minutes.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 pound (500 grams) cherry tomatoes halved
3 cloves garlic pressed, minced, or crushed
¼ teaspoon red pepper flakes
1 large eggplant 1½ lb or 680 g
1 cup (240 grams) water
½ teaspoon salt or more to taste
¼ teaspoon black pepper
15 leaves of basil
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
This Eggplant Pasta is One of Italy's Most Legendary Pasta
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Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.
Recipes:
Pasta Alla Norma
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Martini’s
Mushroom Risotto
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