The delightful Sicilian dish Pasta à la Norma. The dish is quite unknown here and that's a shame.This vegetarian dish doesn't lack umami and has plenty of depth and good textures.
Recipe for pasta à la norma
The delightful Sicilian dish Pasta alla Norma. The dish is quite unknown here and it’s a pity.
This vegetarian dish lacks nothing in umami and has plenty of depth and great textures.
At the same time, it is a perfect everyday dish as it can be made in no time.
Servings: people
Pasta à la Norma
The delightful Sicilian dish Pasta à la Norma. The dish is quite unknown here and that's a shame.This vegetarian dish doesn't lack umami and has plenty of depth and good textures.
Equipment
- Bowl
- Cutting Board
- Knife
- Sauté Pan
- Pot
Ingredients
Pasta à la norma
- 12 gram Salt to drain eggplants
- 1 pcs. Eggplant
- 1 pcs. Onion
- 4 cloves Garlic
- 27 gram Olive Oil 0.3 dl, for frying eggplant
- 18 gram Olive Oil 0.2 dl
- 100 gram Capers
- 2 gram Oregano dried
- 1 can Peeled tomatoes can be replaced by passata
- 0.5 can Water use the tomato can
- 1 pot Basil just use the whole pot
- 250 gram Pasta preferably spaghetti
- 30 gram Parmesan freshly grated
- 1 gram Pepper freshly grated, use 1 tsp. if you love pepper
Topping
- Parmesan freshly grated, plenty
- Basil fresh
Instructions
- Put salt in a large bowl.
- Cut the eggplants lengthwise and cut them into larger pieces.
- Put the eggplant pieces in the bowl and let them sit for about 15 minutes to draw out moisture.
- Rinse them thoroughly to remove all the salt and dry them well - either with a clean tea towel or paper towels.
- Heat a sauté pan on high heat and add olive oil.
- When the pan is hot, add the eggplant pieces.
- They shouldn't be cooked until soft, so good heat, so they get a sear and then just take them off and set aside in a bowl.
- Turn down the heat a bit and add some more olive oil, as the eggplants have absorbed it all.
- Finely chop onions and garlic and add them to the pan.
- They shouldn't take color, but just soften.
- Add capers and let it cook for a couple of minutes.
- Add oregano and let it simmer for a minute.
- Add the peeled tomatoes and fill the can halfway with water to get everything out of it. Pour the tomato water into the pan.
- Chop a whole pot of basil, including stems, and add it to the pan.
- Let it simmer for about 10-15 minutes.
- Cook your pasta for about 60% of the time indicated on the package. Use 10 grams of salt per liter of water in the pot. In our case, it was spaghetti which was cooked 6 out of 10 minutes.
- Add the eggplant to the tomato sauce and grate Parmesan into the pan.
- Add freshly grated pepper.
- Add the pasta directly from the pot into the pan. Make sure some of the cooking water gets into the pan.
- Mix it all well and let it simmer for 1-2 minutes.
- The dish is ready and should just be plated with basil and plenty of freshly grated Parmesan on top.
- Enjoy your meal.