How to Make PASTA alla NORMA Like an Italian (Eggplant Sicilian Pasta)

This pasta dish is made up of crispy fried eggplant smothered in rich tomato sauce and topped with salty, grated cheese. Originating in Sicily where eggplants grow in abundance, this vegetarian dish is comfort food at its finest. Traditionally made with ricotta salata, we are putting a small twist on this ingredient (as it can be tricky to source) but keeping it just as satisfying.
For this recipe I chose Pasta Liguori, it enhances the dish with its premium quality. The pasta's texture complements the flavors of this pasta dish, creating a delightful Sicilian masterpiece.

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/sicili...

🍝Thanks to Pastificio Liguori for Sponsoring this video https://www.pastaliguori.com/en/

#pasta #eggplantpasta #vincenzosplate

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INGREDIENTS:
500 g Liguori penne rigatoni pasta 17.6 oz
800 g Peeled whole tomatoes 28.2 oz
1 large Eggplant sliced into 1cm / ¼” pieces
Ricotta Salata or Pecorino Romano or Parmigiano Reggiano — depending on availability
3 garlic cloves crushed
Handful fresh basil leaves
5-6 Tbsp Extra virgin olive oil EVOO
2-3 cups Sunflower oil 473 ml
Salt and pepper as much as required
Plain flour enough to coat the eggplant strips
2-3 Tbsp water

METHOD:
For the eggplant:
1. Start by removing the top and bottom of your eggplant, then slicing it into 1cm thick pieces. Stack the slices and cut them into 4-5 strips.
2. Coat the eggplant strips in flour to help them get nice and crispy then leave them to the side for any excess flour to fall off.
3. Next, heat a generous amount of sunflower oil in a shallow fry pan — about 2-3 cups. Once it begins to ripple (you’ll see bubbles) add in the eggplant strips.
4. Fry for 5 minutes or so (until they turn a nice, dark brown color), making sure not to burn them. Remove them from the pan and place them on a plate lined with a paper towel to help absorb excess oil.

For the sauce:
1. Start by using your tomato crusher to crush your whole peeled tomatoes gently. You can also use your hands for this if you don’t have a tomato crusher.
2. Next, heat the saucepan over medium heat and add about 5 Tbsp EVOO. Once the oil is heated, crush garlic into the oil and add a splash of water to keep it from burning.
3. Gently cook the garlic, moving it around with your wooden spoon for about 30 seconds to release the beautiful aromas.
4. Once the garlic starts to brown, add crushed tomatoes. Gently cook your sauce for about 20 minutes — 30 minutes if you can, stirring it every so often. Slow and steady is better so if it starts to bubble up, reduce the heat and cook it for longer.
5. Once you can stir your sauce without it looking watery it’s time to add salt and pepper to taste.
6. Next add in the eggplant strips and gently stir to incorporate them into the sauce. Do this for a minute or two, and then turn off the heat.

Keep reading the recipe via:
https://www.vincenzosplate.com/sicili...

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta alla Norma
0:34 Ingredients for Pasta alla Norma
1:31How to Cut the Eggplant
2:47 How to Fry Eggplant
5:23 How to Make the Sauce
9:22 How to Cook Pasta
10:01 Combine Pasta with the Sauce
12:32 How to Serve Pasta alla Norma
14:10 Time to Eat Pasta alla Norma, E ora si Mangia, Vincenzo's Plate!

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).