Pasta alla Norma with Browned Eggplant | Quick Dinner
(0)
25 min
Quick
Sezamo
O rețetă clasică din bucătăria siciliană, gata în doar 25 de minute: paste al dente învăluite într-un sos aromat de roșii cu usturoi și busuioc proaspăt, îmbogățite cu cuburi rumenite de vinete și parmezan ras fin. Simplu, proaspăt și savuros!
Ingredients
Preparation method
Preparing the eggplant and sauce
Wash the eggplants and cut them into medium-sized cubes (approx. 2 cm). In a large skillet, heat 3 tablespoons of extra virgin olive oil and brown the eggplant cubes over medium-high heat for 8-10 minutes, until golden and tender. Remove them onto a plate lined with paper towels.
In the same skillet, add the remaining olive oil (1 tablespoon) and the crushed or finely chopped garlic cloves. Sauté the garlic for 1 minute until fragrant, taking care not to burn it.
Pour the tomato passata over the garlic, season with salt and ground black pepper. Simmer the sauce on low heat for 10-12 minutes, stirring occasionally. Finally, tear fresh basil leaves directly into the sauce and add most of the browned eggplant cubes (reserving a few for serving).
Chef's tip
For extra texture and authentic Sicilian flavor, you can add small cubes of ricotta cheese or a few thin slices of fresh chili pepper to the sauce.
Reserving the pasta cooking water is the secret to a perfectly glossy and well-emulsified sauce, thanks to the starch released during boiling.
25 min
Under an hour
