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How To make Penne w/ Eggplant & Ricotta Salata
1/4 c Olive oil
2 tb Olive oil
1 lg Eggplant
Cut into 1/4 inch Dice 3 md Garlic cloves
1 Finely chopped leaves of
1 fresh rosemary sprig
Salt & Pepper 1 pt Cherry tomatoes
1 lb Penne rigate
1/4 lb Ricotta salata cheese,
Crumbled In large pot, bring 4 quarts of water to a boil for the pasta. Meanwhile, in a large skillet, warm 3 tablespoons olive oil over medium heat. Add eggplant and cook, stirring frequently, until it starts to soften and brown, about 10 minutes. Add half of garlic and all the rosemary and cook until the garlic is slightly golden, about 2 minutes. Season with salt and pepper. In a medium non reactive skillet, heat remaining three tablespoons of olive oil. Add tomatoes and cook over high heat, tossing until slightly softened, about three minutes. Stir in remaining garlic and season with salt and pepper. Salt the boiling pasta water. Add the penne until al dente about 13 minutes. Drain the pasta and return it to the pot. Add the ricotta salata and toss. Add the eggplant and toss again. Add the tomatoes and toss gently. Transfer the pasta to a large warmed bowl or platter and serve immediately.
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Penne Alla Norma - Pasta with eggplants, tomatoes and ricotta!
Link to the recipe:
Pasta alla Norma | Fried eggplant and tomato pasta
Pasta alla Norma, a popular Italian pasta dish traditionally from Sicily. It's a perfect fusion of Italian Mediterranean flavours, simple and quick to make with few ingredients.
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Best Italian Food: Pasta alla Norma
Pasta alla Norma is a traditional Sicilian dish made with pasta, eggplant, tomato sauce, and ricotta salata cheese. The dish is named after the opera Norma by Vincenzo Bellini, as it is said to evoke the flavors and colors of Sicily. The star of the dish is the eggplant, which is typically fried until it is golden and tender, and then combined with a simple tomato sauce to form the base of the dish. The sauce is then tossed with cooked pasta, such as spaghetti or penne, and topped with crumbled ricotta salata cheese, which adds a salty and tangy flavor to the dish. Pasta alla Norma is a hearty and flavorful dish that is perfect for a casual dinner or a special occasion. Its unique combination of ingredients and bold flavors make it a must-try for anyone who loves Italian cuisine.
This Pasta Alla Norma Recipe Will Make You Think You’re In Italy
Recipe here:
After spending a month in Italy, cookbook author Laura Vitale shares a recipe for a rigatoni dish with eggplant and ricotta salata.
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#Pasta #Eggplant #LauraVitale
Pasta alla Norma
Sicily, Italy is rich in culinary traditions and home to great artists like the opera composer Vincenzo Bellini. Bellini’s most famous opera is NORMA, and Sicily’s tribute to him is Pasta alla Norma, an irresistible preparation of tubular pasta shapes like ziti, rigatoni, or penne, with eggplant, tomatoes, basil and ricotta salata. The name Pasta alla Norma is said to have originated from the cry of joy and approval that people cannot repress after they eat this Sicilian specialty: “This pasta is a NORMA!” meaning a masterpiece.
This is a simple recipe courtesy of Chef Rosario, but it’s one that requires high quality ingredients. Chef Rosario recommends using small fresh eggplant—slender ones are best—that are not very seedy. This way, the eggplant doesn’t need to be salted and pressed to remove bitter juices. Additionally, use high quality San Marzano tomatoes. Ricotta salata is the cheese of choice; however, you can also use Greek feta or a young Pecorino (sheep’s milk) since Sicilian ricotta is usually made with sheep’s milk.
Chef Rosario notes about the preparation of the eggplant in this recipe that, “Every home cook or chef has a different way prepare the eggplant for this dish. Some deep fry thin slices of eggplant and then set them on a paper towel to drain the excess oil. I prefer to toss the eggplant in just enough oil to turn it golden as it pan-sears so that draining it is not necessary. Pasta, tomato, and eggplant all take 10 to 12 minutes to cook, so they should be ready all at about the same time or with a short resting time for the sauce and the eggplant.”
Buon appetito and SHARE THE PASTA!!