Ingredients with Measurements:
- 1 pound of spaghetti
- 1 large eggplant, diced
- 1 can of crushed tomatoes (28 ounces)
- 4 garlic cloves, minced
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking eggplant and sauce
Step-by-step instructions:
1. Begin by boiling a large pot of salted water for the spaghetti. Cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom of the pan.
3. Add the diced eggplant to the skillet and cook until golden brown and tender, stirring occasionally. This should take about 10-12 minutes.
4. Once the eggplant is cooked, add the minced garlic and red pepper flakes to the skillet. Cook for an additional minute until fragrant.
5. Pour the can of crushed tomatoes into the skillet and stir to combine. Reduce the heat to medium-low and let the sauce simmer for 10-15 minutes until it has thickened slightly.
6. Once the sauce has thickened, season with salt and pepper to taste.
7. Drain the cooked spaghetti and add it to the skillet with the sauce. Toss to coat the pasta evenly.
8. Serve the pasta alla Norma hot, topped with grated Parmesan cheese and chopped fresh basil.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking eggplant and sauce
Medium-low heat for simmering sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 75g
Protein: 16g
Sodium: 500mg
Fiber: 8g
Substitutions for ingredients:
- Spaghetti can be substituted with any type of pasta
- Eggplant can be substituted with zucchini or yellow squash
- Crushed tomatoes can be substituted with diced tomatoes or tomato sauce
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese
Variations:
- Add cooked Italian sausage or ground beef to the sauce for a meaty version
- Add capers or olives to the sauce for a briny flavor
- Use fresh cherry tomatoes instead of canned tomatoes for a brighter sauce
Tips and tricks:
- Be sure to salt the eggplant before cooking to remove any bitterness
- Reserve some pasta water to add to the sauce if it becomes too thick
- Use a large skillet to ensure that the pasta and sauce are evenly combined
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop with a splash of water or additional tomato sauce to prevent it from drying out.
Presentation ideas:
Serve the pasta alla Norma in individual bowls or on a large platter for family-style dining.
Garnishes:
Top the pasta with additional grated Parmesan cheese and chopped fresh basil.
Pairings:
Serve the pasta with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some pasta water or additional tomato sauce to thin it out
- If the eggplant is too bitter, salt it before cooking to remove any bitterness
Food safety advice:
- Be sure to cook the eggplant thoroughly to prevent any foodborne illnesses
Food history:
Pasta alla Norma is a traditional Sicilian dish named after the opera Norma by Vincenzo Bellini.
Flavor profiles:
The dish is savory and slightly spicy with a tomato-based sauce and tender eggplant.
Serving suggestions:
Serve the pasta alla Norma as a main course for a hearty and satisfying meal.
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Region: Italian