PASTA ALLA NORMA RECIPE | BBC GOOD FOOD
Try this easy version of an alla norma, which uses roast aubergine instead of fried. It's then tossed with spaghetti and a rich tomato and basil sauce
Provided by Esther Clark
Categories Dinner
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 12
Steps:
- Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.
- Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.
- Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.
- Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.
Nutrition Facts : Calories 517 calories, FatContent 13 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 10 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.7 milligram of sodium
SPAGHETTI ALLA NORMA | JAMIE OLIVER SPAGHETTI RECIPES
This is a beautifully simple, classic Sicilian pasta dish – it’s incredibly satisfying, full of flavour, and feels like a great big hug in a bowl. It also contains two of your five-a-day (bonus!), and the nutty-flavoured wholewheat pasta is much higher in fibre than the white refined stuff (double bonus!), so is a fantastic switch to make. The aubergine takes on the most amazing texture, the capers and pecorino add a lovely saltiness to the sweet tomato sauce and the chilli flakes give it a lovely warmth.
Total Time 45 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
- Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.
- Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.
- Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally – you may need to do this in batches.
- Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.
- Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
- Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
- Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.
- Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.
- Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.
- Divide between bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.
Nutrition Facts : Calories 409 calories, FatContent 13 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 16.3 g protein, CarbohydrateContent 60.6 g carbohydrate, SugarContent 8.4 g sugar, SodiumContent 1.5 g salt, FiberContent 10.1 g fibre
More about "pasta alla norma recipe recipes"
PASTA ALLA NORMA RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 35 minutes
Category Vegetarian
Calories 286 calories per serving
- Cook the pasta following pack instructions, then drain well, reserving some of the cooking water. Tip the pasta into the sauce and toss well, adding a little pasta water if it’s too thick. Add ¾ of the cheese and toss well, divide between bowls then top with the remaining cheese and the basil.
PASTA ALLA NORMA RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.1
Total Time 1 hours 7 minutes
Category Main Dishes, Pasta
Calories 355.5 calories per serving
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.
PASTA ALLA NORMA RECIPE BY TASTY - FOOD VIDEOS AND RECIPES
From tasty.co
Reviews 91
Calories 461 calories per serving
- Enjoy!
PASTA ALLA NORMA: NORMA'S PASTA RECIPE | FOOD NETWORK
Total Time 1 hours 0 minutes
Cuisine italian
- Drain the eggplant cubes on a paper towel to remove the excess oil. Drain the pasta approximately 2 minutes before the 'al dente' stage and add the pasta to the saucepan. Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves and sprinkle with ricotta salata. Mix the ingredients together well in the saucepan so that the pasta and the sauce are well amalgamated or combined. Be careful not to overcook the pasta. Transfer the pasta to a warm serving bowl or divide the pasta among warm plates and sprinkle extra ricotta salata on top and serve immediately.
PASTA ALLA NORMA RECIPE (SICILIAN EGGPLANT PASTA) | KITCHN
From thekitchn.com
Total Time 3000S
Category Main dish, Dinner, Pasta dish
Cuisine Europe, Italian
Calories 645 cal per serving
- Serve the pasta. Divide among 4 shallow bowls. Garnish with torn fresh basil leaves and ricotta salata.
PASTA ALLA NORMA RECIPE | EPICURIOUS
Reviews 3.4
Total Time 50 min
- Get your spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste, and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil, grated cheese, and oil.
PASTA ALLA NORMA (PASTA WITH EGGPLANT) - ITALIAN RECIPES ...
From giallozafferano.com
Total Time 80 minutes
Calories 569 kcal per serving
- Transfer the pasta onto serving plates, top each portion with abundant slices of fried eggplant 16 , then sprinkle with salted ricotta cheese grated with a coarse grater 17 . Serve your pasta alla Norma with a few slices of eggplant placed in the middle of the table so that guests can add them as they wish 18 !
ZUCCHINI PASTA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 407 per serving
- Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
EASY VEGETARIAN PASTA RECIPES - OLIVEMAGAZINE
From olivemagazine.com
PASTA IN VODKA CREAM SAUCE RECIPE | CHEFDEHOME.COM
Try step by step recipe for Pasta in Vodka Cream Sauce. Prepared with tomato, cream and vodka, this is an easy yet very delicious Pasta Sauce recipe. You can also make sauce ahead of time and refrigerate it for later use, add chicken or veggies for restaurant-style Pasta Dinner at home. Only 20 minutes Cook Time starting with made-from-scratch Tomato Sauce.
The addition of few basic pantry ingredients, vegetables, vodka, and a splash of cream (okay - a generous splash of cream) transforms an humble tomato sauce into a much more luxurious Vodka Cream Sauce. You will love the flavors.
This recipe for Vodka Sauce with cream is one of our family-favorite Pasta Sauce. No kidding! This is the reason, I shared Vodka Pasta on blog, (one of very initial recipe) 5 years ago. In-fact, there are many variations of Tomato Cream Sauce such as Pasta Penne Rosa, Masala Pasta that I have shared in these years.
Recently, when I made pasta with this creamy vodka sauce again, I decided to revive this recipe. Today, I'm updating the pictures, description, improving the directions, and also adding additional details to make Marinara (the base tomato sauce for Vodka Pasta) Sauce from scratch.
Original recipe called for using a good quality marinara/tomato sauce. When I don't have store-bought Marinara Sauce in-hand, I often reach for a can of plum tomatoes from pantry. This is one ingredient I always have in plenty. Really, there are endless list of recipes which needs Tomato Sauce. So, good Canned tomatoes gives me option to make a restaurant quality tomato sauce in minutes. Pasta Puttanesca, Pasta All Norma.. all need magic of Tomato Sauce.
Note: I'm soon updating my all-purpose Marinara (Tomato Sauce). Check back again.
Key Ingredients for a Tasty Vodka Sauce:
Clearly, Vodka Tomato Cream Sauce.. the name says it all. The quintessential three ingredients which make a killer tasty Vodka Sauce are 1) Vodka, 2) A good quality Tomato Sauce, 3) Cream. You can pull a delicious family pasta dinner of Penne All Vodka if you have penne pasta and above three.
Vodka Tomato Sauce:
To make Tomato Sauce, I start by sauteing onion and garlic until onions are just soft. I use mixture of olive oil and butter for more flavor and rich creamy sauce. Once onions are soft, I cook aromatic for 1 minute before de-glazing pan with Vodka. It is important to cook-off alcohol in vodka before adding tomatoes. (about 3 minutes on medium high heat and onions are infused with delicious and subtle vodka flavor, plus alcohol is gone.)
Next, I add pureed plum tomatoes. Pureeing tomatoes before adding to sauce saves time. I don't re-puree the sauce after it is cooked. I personally don't prefer the cooked pureed sauce because it muddles the color/shine/flavor of sauce, making it more soup-like. (If you don't like the onions in sauce, you can puree the sauce after cooking. In that case, you can even use whole crushed tomatoes and puree everything later).
Once aromatics and tomatoes are cooked, the oil surfaces on top. This is the clear indication of a good, robust and delicious tomato sauce.
Creamy Sauce:
In my humble opinion, cream makes Vodka Sauce the Best Vodka Cream Sauce!
My family will only eat pasta Vodka Sauce with cream. For silky, signature (restaurant-style) vodka sauce, cream is must have. It is even more important than vodka. :)
I add cream and heat sauce very briefly until it thickens a bit and comes together. Cream makes sauce smooth, also mellow-down the flavor of tomato sauce. For best results, use good quality heavy cream (double cream).
Note: Half and half (half cream, half whole milk) does good job too and make sauce bit lite.
Make Vodka Sauce Ahead of Time
Vodka Sauce can be made up-to 3-4 days ahead of time. Only make sure that ingredients used for the sauce were within freshness date. I'm specially referring to cream. Check the fresh date of cream or use following approach:
1. Make-ahead Vodka Sauce up-to step 3 in directions. At this time, it will be a Tomato Vodka Sauce. Let it cool and come to room temperature. Pour in tight lid container, refrigerate until ready to use.
2. When ready to use, Add back to pan (no more oil needed). Add heavy cream and heat until sauce is creamy. Use as desired.
(If you plan to use Vodka Sauce within few days, and cream used is freshly bought. It is okay to even make complete sauce ahead of time and refrigerate.)
Pasta for Vodka Cream Sauce
Pasta with Vodka Cream Sauce is the best way to enjoy this homemade sauce. In pasta, I often use one that has groves to hold on to creamy sauce such as Penne or fold into creamy sauce such as Spaghetti. Bow Tie Pasta (used for this recipe when I shared first time, old picture below) also works well.
Use of penne makes this recipe signature Penne All Vodka. Use of spaghetti makes this Spaghetti Marinara Cream Sauce Pasta! SO many options! (this is the magic of cooking at home). Add a serving of chicken or veggies and this pasta sauce will still be well received. I promise.
Oh, I also recommend layering Vodka Cream Sauce in Lasagna, or use as base for Ratatouille (my personal favorites).
Thank you for listening to this Home Chef. :)
Save Time - Cook Pasta while Making Sauce:
To make Pasta with Vodka Cream Sauce, I cook pasta at the same time I'm making the sauce. This dual work saves me lot of time. By the time pasta cooks, the sauce is almost ready. It needs about 15-20 minutes to make this cream sauce for pasta. Most general pasta brands take 10-12 minutes to cook al-dente plus the water boiling time. (both done about the same time)
Once pasta is cooked, add it to ready cream sauce with Parmesan cheese, fresh basil. (Reserve some pasta water to adjust consistency of sauce.)
Note: Use a wide, deep saute pan to make sauce, so that you can assemble whole pasta dish in one pan.
That's it!
Vodka Cream Sauce Pasta is ready to devour!
Enjoy!
Leftovers are perfect to pack for lunch. (But in-case you enjoyed it all? :) I hope you save some Vodka Sauce because you will be craving "Vodka Cream Sauce Pasta" soon, again!)
-Savita x
From chefdehome.com
Total Time 30 minutes
Category Pasta, Main Course
Cuisine Italian
- Add in cooked/drained pasta, all but 2 tbsp of Parmesan cheese (leave 2 tbsp for garnish) and couple of tbsps of pasta water to sauce. Toss everything very gently. Garnish with fresh basil leaves and some remaining grated Parmesan Cheese. Serve immediately and enjoy easy Italian at home!!
PASTA ALLA NORMA - TODAY.COM
From today.com
PASTA ALLA NORMA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
AUTHENTIC SICILIAN RECIPE: PASTA ALLA NORMA | ITALIAN SONS ...
From orderisda.org
PASTA ALLA NORMA: RECETA DEL EXQUISITO PLATO SICILIANO DE ...
From directoalpaladar.com
PASTA ALLA NORMA, THE ORIGINAL SICILIAN RECIPE - LA CUCINA ...
From lacucinaitaliana.com
PASTA ALLA NORMA AUTHENTIC ITALIAN RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
PASTA ALLA NORMA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
PASTA ALLA NORMA RECIPE - EATALY MAGAZINE | EATALY
From eataly.com
PASTA ALLA NORMA (EGGPLANT PASTA) | RECIPETIN EATS
From recipetineats.com
RECIPE OF THE MONTH - OTTOLENGHI'S PASTA ALLA NORMA
From instituteofhealthsciences.com
73 VEGETARIAN PASTA RECIPES | BON APPéTIT
From bonappetit.com
SPAGHETTI ALLA PUTTANESCA - WIKIPEDIA
From en.m.wikipedia.org
VEGETARIAN PASTA RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
100 PASTA RECIPES FOR EASY PEASY DINNERS - MSN.COM
From msn.com
21 RIDICULOUSLY CREAMY RICOTTA PASTA RECIPES | ALLRECIPES
From allrecipes.com
MAGGIANO'S HEATING PASTA INSTRUCTIONS - ALL INFORMATION ...
From therecipes.info
PENNE RECIPES | ALLRECIPES
From allrecipes.com