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
PATREON:
Penne with Eggplant
This 25-minute recipe is made with Vigo Penne Rigate, Extra Virgin Olive Oil and eggplant. This dish is savory, scrumptious and super simple to prepare!
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How to make Penne with Eggplant and Mint Pesto
Watch and see the how cook a great Pasta meal as well as how to make mint pesto.... Here's the full recipe and procedure
Ingredients:
2 Large EggPlant
500g Penne Pasta
Salt
For the Pesto
1 cup fresh mint leaves
½ Cup parsley leaves
1/3 Cup walnuts
½ cup Freshly grated (chopped small) Parmesan Cheese
2 Garlic cloves
90ml olive oil
salt and pepper
Preparation
1. Cut the eggplant lengthways into 1cm short strips. Place the strips in a container and add salt then allow to stand for 30minutes. This will remove bitter juices from the eggplant.
2. Rinse well with cold water and drain.
3. Cook the pasta in salty water according to pack instructions and add the eggplant 3 minutes before the end.
4. For the pesto, place all ingredients except the oil in a food processor
5. Blend until smooth then gradually add the oil until the mixture becomes runny.
6. Add the pesto to the cooked pasta and mix well and serve immediately.
Penne alla Norma | Penne pasta with eggplant
This divine pasta with eggplant Sicilian style is a dish that celebrates the simple flavors of Sicily.
Pasta made with eggplant (aubergines), rich peeled tomatoes,
oven baked salted ricotta, and fresh basil.
A fairly simple classic dish great for a easy to make,
easy to enjoy, weekday lunch or dinner.
Fun fact: pasta alla norma takes its name from the opera Norma
by the Sicilian composer Vincenzo Bellini of the nineteenth century.
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Ingredients for 4 servings
2 aubergines (eggplants)
14 oz (400 g) of penne rigate
1 ½ pounds (800g) of
chopped peeled tomatoes
(1 can of 28oz is fine)
2 tablespoons of olive oil
2 garlic clove
1/2 onion chopped
2 sprigs of fresh basil
2 tablespoons (50g)
oven baked dry salted ricotta
or pecorino Romano
1 cup (250 ml) of frying oil
1 pinch of oregano (Optional)
1 dried chilli pepper (Optional)
salt-pepper to taste
Roasted Eggplant Penne
It's been a few weeks since my last post. The Jewish community is grappling with one of the most significant tragedies since the Holocaust, and as a Jewish person myself, I needed that time to reflect and mourn. However, I also realized that life goes on, and in times like these, food can be a source of comfort and a way to bring us together.
Ingredients:
½ lb Penne
1 eggplant (cut in half lengthwise)
2 heads of garlic
3-4 shallots
28 oz can of San Marzano Whole Peeled Tomatoes
Olive oil (about ½ cup for the entire recipe)
¼ cup grated Parmesan cheese
2 teaspoons chili flakes
¼ cup heavy cream
1 tablespoon tomato paste
¼ cup fresh basil (if unavailable, you can use dried)
Salt and black pepper, to taste
Instructions:
Preheat the Oven: Preheat the oven to 450°F.
Line a Baking Sheet: Line a baking sheet with parchment paper.
Prep Garlic and Shallots: Slice the heads of garlic in half horizontally and place them on a large piece of foil. Add the shallots, drizzle with olive oil, season with salt, and wrap everything in the foil.
Roast the Eggplant: Place the eggplant halves cut-side up on the prepared baking sheet and brush them lightly with olive oil. Roast for about 45 minutes or until soft.
Let It Cool: Remove the eggplant, garlic, and shallots from the oven and let them cool.
Prepare Eggplant and Garlic: Peel the eggplant and squeeze the garlic out of its skin.
Process Tomato Mixture: In a food processor, combine the canned tomatoes, roasted eggplant, shallots, and garlic. Season with salt, black pepper, and 1 teaspoon of chili flakes. Add the basil and process until everything is combined.
Cook the Pasta: Cook the pasta in a pot of boiling salted water according to the package instructions (al dente), then drain, reserving a cup of the cooking water.
Prepare Tomato Sauce: Heat ¼ cup of olive oil in a pan over medium-high heat. Add the tomato paste and sizzle for one minute. Add the tomato-eggplant mixture to the pan, and cook for 2-3 minutes, allowing the liquids to evaporate. Then add the heavy cream and cook for an additional 3-4 minutes. Adjust salt and black pepper to taste.
Combine Pasta and Sauce: Add the al dente penne, Parmesan, and reserved pasta water. Mix over medium heat for about 3 minutes, or until you achieve a smooth and creamy texture and the pasta is fully cooked.
Serve and savor the rich flavors of this Roasted Eggplant Penne! ???????? #ComfortFoodMagic #FlavorsOfTradition
Penne with Sausage Eggplant and Feta
Get the Recipe:
Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.
Yield: 4 servings (serving size: 2 cups)
Ingredients
* 4 1/2 cups cubed peeled eggplant (about 1 pound)
* 1/2 pound bulk pork breakfast sausage
* 4 garlic cloves, minced
* 2 tablespoons tomato paste
* 1 teaspoon dried oregano
* 1/4 teaspoon freshly ground black pepper
* 1 (14.5-ounce) can diced tomatoes, undrained
* 6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
* 1/2 cup (2 ounces) crumbled feta cheese
* 1/4 cup chopped fresh parsley
Preparation
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
Nutritional Information
Calories:
535 (31% from fat)
Fat:
18.9g (sat 7.6g,mono 7.5g,poly 2.1g)
Protein:
25.5g
Carbohydrate:
67.5g
Fiber:
4.6g
Cholesterol:
57mg
Iron:
4.5mg
Sodium:
884mg
Calcium:
141mg
Lia Huber, Cooking Light, APRIL 2005
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