pasta alla norma (jamie's italy)
- Number of Servings: 2
Ingredients
2 large firm eggplantextra virgin olive oil1 tb sp dried oreganoOptional 1 dried red chili, crumbled4 cloves of garlic, peeled and finely sliceda large bunch of fresh basil, stalks finely chopped, leaves reserved1 tsp good herb or white eine vinegar2x 400g tins of chopped plum tomatoessea salt and freshly ground black pepper455g/1 lb dried spaghetti150g/5 1/2oz salted ricotta, pecorino or parmesan cheese, grated.
Cut the eggplant to quarters lengthways. Jamie says - to chuck away the seedy fluffy centers, but I use them. Then cut the eggplant across the length, into finger sized pieces. Get a large non stick pan hot, add a little oil. Fry the eggplant in batches, adding a lttle extra oil if you need to. Give the eggplant a toss so the oil coats them, then sprinkle dried oregano. Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Do the same with the second batch.
Note: Since I used the insides of the eggplant, I just needed 1 eggplant for the pasta.
When the eggplants are cooked, add the first batch to the pan - at this point you can add the crumbled dried red chili( I use more then one, as I like it spicy). Turn the heat down and add a little oil, garlic, and basil stalks. Stir so everything gets cooked, then add the vinegar and tins of tomatoes, which you can whiz up -if they are too chunky. Simmer for 10 - 15 minutes, then taste and correct the seasoning with salt and pepper. Tear half the basil leaves, add to the sauce and toss around.
Get your spaghetti into a pan of salted boiling water and cook according to the packet instructions. When al dente, drain 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 heat. Taste the pasta and adjust seasoning, then divide between plates. Any sauce left on the pan can be spooned over the top. Sprinkle the remaining basil leaves and grated cheese, and drizzle with olive oil.
Number of Servings: 2
Recipe submitted by SparkPeople user KATHLOW.
Note: Since I used the insides of the eggplant, I just needed 1 eggplant for the pasta.
When the eggplants are cooked, add the first batch to the pan - at this point you can add the crumbled dried red chili( I use more then one, as I like it spicy). Turn the heat down and add a little oil, garlic, and basil stalks. Stir so everything gets cooked, then add the vinegar and tins of tomatoes, which you can whiz up -if they are too chunky. Simmer for 10 - 15 minutes, then taste and correct the seasoning with salt and pepper. Tear half the basil leaves, add to the sauce and toss around.
Get your spaghetti into a pan of salted boiling water and cook according to the packet instructions. When al dente, drain 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 heat. Taste the pasta and adjust seasoning, then divide between plates. Any sauce left on the pan can be spooned over the top. Sprinkle the remaining basil leaves and grated cheese, and drizzle with olive oil.
Number of Servings: 2
Recipe submitted by SparkPeople user KATHLOW.
Nutritional Info Amount Per Serving
- Calories: 649.8
- Total Fat: 17.6 g
- Cholesterol: 27.2 mg
- Sodium: 580.6 mg
- Total Carbs: 104.5 g
- Dietary Fiber: 21.6 g
- Protein: 30.2 g
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