Pasta Alla Norma Recipe

Name: Pasta Alla Norma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS; 1/3 cup extra-virgin olive oil; 4 cloves garlic, very thinly sliced; 2 medium eggplants, cut into 1/2-inch cubes (about 2 cups); 1 28-ounce can whole peeled San Marzano tomatoes, drained and diced; 1 cup cherry tomatoes, halved; Salt, to taste; 1 pound short-cut pasta, (such as caserecci or campanelle); 1 cup packed basil leaves, torn; 1/2 teaspoon crushed red pepper flakes; 4 ounces Grana Padano or ricotta salata, grated; Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17964/How_to_Make_Pasta_alla_Norma.htm#ixzz3Mfn1pi8S

Servings: persons

INGREDIENTS
1/3 cup extra-virgin olive oil
4 cloves garlic, very thinly sliced
2 medium eggplants, cut into 1/2-inch cubes (about 2 cups)
1 28-ounce can whole peeled San Marzano tomatoes, drained and diced
1 cup cherry tomatoes, halved
Salt, to taste
1 pound short-cut pasta, (such as caserecci or campanelle)
1 cup packed basil leaves, torn
1/2 teaspoon crushed red pepper flakes
4 ounces Grana Padano or ricotta salata, grated
Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17964/How_to_Make_Pasta_alla_Norma.htm#ixzz3Mfn1pi8S

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DIRECTIONS
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1. Add the olive oil to a large saute pan set over medium heat. When the oil is hot, add the garlic and cook, stirring constantly until the garlic is toasted, about 2 minutes. Add the eggplant and cook, stirring occasionally until almost tender, about 10 minutes. Add tomatoes, season with salt, and cook until the tomatoes just begin to break down, about 8 minutes.
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2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 7 minutes. Drain pasta and transfer to the tomato sauce and toss with half the basil and red pepper flakes to combine. Simmer until the pasta has soaked a bit of the sauce and the basil has wilted, about 3 minutes. Transfer to a platter and serve with remaining basil and garnish with Grana Padano.
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Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17964/How_to_Make_Pasta_alla_Norma.htm#ixzz3Mfn5lNuh

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: INGREDIENTS, 1/3 cup extra-virgin olive oil, 4 cloves garlic, very thinly sliced, 2 medium eggplants, cut into 1/2-inch cubes (about 2 cups), and more.

Yes, Pasta Alla Norma falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Alla Norma

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