Pasta alla Norma

Name: Pasta alla Norma
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 large bunch a of fresh basil, stems finely chopped, leaves reserved; 1 optional: dried red chili, crumbled; 2 larges firm eggplants; 4 cloves garlic, peeled and finely sliced; 4 servings extra-virgin olive oil; 1 Tbsp dried oregano; 170 grams salted ricotta, pecorino, or Parmesan cheese, grated; 794 grams good-quality chopped plum tomatoes, or 2 cups passata; 4 servings sea salt and freshly ground black pepper; 454 grams dried spaghetti; 1 teaspoon good herb or white wine vinegar

Pastan alla Norma might be just the main course you are searching for. One portion of this dish contains approximately 35g of protein, 28g of fat, and a total of 817 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 50 minutes. A mixture of plum tomatoes, parmesan cheese, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

First of all, get your nice firm eggplants and cut them into quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces. Get a large nonstick pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to. Give the eggplants a toss so the oil coats every single piece and then sprinkle with some of the dried oregano—this will make them taste fantastic. Using a pair of tongs, turn the pieces of eggplant until golden on all sides.

Ingredients you will need

Dried Oregano

Eggplant

Cooking Oil

Equipment you will use

Tongs

Frying Pan

Remove to a plate and do the same with the second batch.

When the eggplants are all cooked, add the first batch back to the pan—at this point I sometimes add a sneaky dried red chili. Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of herb vinegar and the cans of tomatoes, which you can chop or whiz up. Simmer for 10 to 15 minutes, then taste and correct the seasoning. Tear up half the basil leaves, add to the sauce, and toss around.

Ingredients you will need

Dried Red Chili Pepper

Fresh Basil

Eggplant

Seasoning

Tomato

Vinegar

Garlic

Basil

Sauce

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Spaghetti

Water

Equipment you will use

Colander

Frying 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.

Ingredients you will need

Seasoning

Pasta