Pasta alla Norma

Name: Pasta alla Norma
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: European, Mediterranean, Italian
Ingredients: 2 medium or 3 small eggplants (1 lb total), cut into ½" cubes; 2 tbsp olive oil; 2 garlic cloves, minced; 1 tsp dried oregano; ½ tsp red pepper flakes; 2 tbsp tomato paste; 1 (14 oz) can diced tomatoes; 4 oz rigatoni; 2 tbsp chopped fresh basil; 2 oz finely grated ricotta salata

7 steps

Prep:20minCook:2h 30min

Pasta alla Norma is a classic Sicilian dish consisting of eggplant, tomatoes, pasta, ricotta salata, and basil. The conditions in southern Italy are ideal for growing nightshades such as tomatoes and eggplant, and as a result these two ingredients are found in a multitude of recipes in the region. Broiling the eggplant and then slowly cooking it with the tomato for two hours transforms it into a rich and supple sauce that is packed with flavor. Paired with perfectly al dente rigatoni, pasta alla norma will transport you to Sicily, no passport required. Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, saute the eggplant, oil, garlic, oregano, and red pepper flakes in a large skillet over medium heat until eggplant is softened and starting to brown, about 8 minutes, instead of broiling.

Updated at: Thu, 17 Aug 2023 02:36:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories482.7 kcal (24%)

Total Fat19.7 g (28%)

Carbs66.3 g (25%)

Sugars16 g (18%)

Protein14.1 g (28%)

Sodium295.6 mg (15%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2eggplants

medium, cut into 1/2" cubes

2 Tbspolive oil

2garlic cloves

minced

1 tspdried oregano

½ tspred pepper flakes

2 Tbsptomato paste

1 x 14 ozcan diced tomatoes

4 ozrigatoni

2 Tbspfresh basil

chopped

2 ozricotta salata

finely grated

Instructions

Step 1

1) Toss eggplant with 2 tsp kosher salt and set aside in a colander to drain for 15 minutes.

Step 2

2) Blot and press eggplant with kitchen or paper towels to absorb as much water as possible. Divide eggplant between 2 Suvie pans and drizzle with 2 tbsp olive oil. Stir in 2 cloves garlic, 1 tsp oregano, and 1/2 tsp red pepper flakes. Place pans into your Suvie and broil for 15 minutes, stirring halfway through.

Step 3

3) Remove pans from your Suvie. Divide 2 tbsp tomato paste and 1 can diced tomatoes between the two pans. Input settings, and Cook now or Schedule.

Step 4

Suvie Cook Settings Bottom Zone: Slow Cook on High, 2 hours

Step 5

4) Place 4 oz rigatoni in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input setting and cook now or schedule.

Step 6

Suvie Starch Cooker Settings Pasta, 4 cups, 10 minutes

Step 7

5) After the eggplant has finished cooking, remove all pans from your Suvie. Transfer eggplant and rigatoni to a large bowl, stirring to coat. Season with salt and pepper to taste. Divide between bowls and top with basil and ricotta salata.

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