Mains - Whole Wheat Spaghetti Alla Norma {with roasted eggplant} recipes

Author: Irene Thornton  

This divine pasta alla Norma is a vegetarian dish which celebrates simple flavours of Italy. Featuring aubergines, rich San Marzano tomatoes and creamy ricotta.

Pasta with aubergine & tomato sauce

Pasta with aubergine & tomato sauce
This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!
Provided by: Kate McCullough
Total time: 40 minutes
Yields: 6 servings
Cuisine: https://schema.org/VegetarianDiet
Number of ingredients: 8
Ingredients:
  • 1 small onion
  • 2 cloves of garlic
  • ½ a bunch of fresh basil
  • 2 aubergines
  • 4-6 tablespoons olive oil
  • 1 x 400 g tin of quality chopped tomatoes
  • 500 g dried rigatoni
  • 80 g ricotta cheese
Nutrition:
  • Calories: 510 calories
  • Fat: 15.6 g fat
  • Saturated Fat: 2.9 g saturated fat
  • Protein: 18.8 g protein
  • Carbohydrate: 78.9 g carbohydrate
  • Sugar: 9.4 g sugar
  • Sodium: 0.70 g salt
  • Fiber: 3.4 g fibre
How to cook:
  1. Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
  2. Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
  3. Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
  4. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
  5. Cook the pasta according to the packet instructions, drain, then stir through the sauce.
  6. Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.
Notes: Tomato, Aubergine & Ricotta Pasta, This is guilt-free comfort food at it's very best! Jamie's 'Happiness Pasta' is made with Duration: 4:55

Tomato, Aubergine & Ricotta Pasta

This is guilt-free comfort food at it's very best! Jamie's 'Happiness Pasta' is made with Duration: 4:55

Pasta ala Norma by Jamie Oliver

Comments · Pasta alla norma (Original sicilian recipe) · Tomato, Aubergine & Ricotta Pasta Duration: 0:57

Meatballs Alla Norma

Polenta is a delicious alternative to traditional spaghetti along with juicy meatballs covered in a Duration: 3:31

Whole Wheat Spaghetti Alla Norma {with roasted eggplant}

Whole Wheat Spaghetti Alla Norma {with roasted eggplant}
Provided by: Donna Castellano MS, RDN
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 12
Ingredients:
  • 3 frozen cubes of soffritto mixture (see above*)
  • 1 28 oz. can crushed tomatoes
  • 1 lb. whole wheat spaghetti
  • 1 large eggplant (or 2 small-medium partially peeled as described above and cut into 1 1/2 in. cubes)
  • 1 clove garlic chopped
  • 2 tbsp extra virgin olive oil for sauce + 1 tbsp for eggplant
  • 1 small block ricotta salata cheese
  • 1 small block parmigiano reggiano cheese
  • fresh basil leaves
  • course salt
  • 1 tbsp dried italian herbs or oregano
  • crushed red pepper flakes *optional
How to cook:
  1. Preheat oven to 450 F.
  2. Begin to bring a large pot of generously salted water to a boil.
  3. In meantime, heat oil in a large skillet on medium heat.
  4. Add the frozen soffritto cubes (gently they may cause the oil to splatter) and cook for 3-4 minutes until broken down and soft.
  5. Add the chopped garlic and sauté for 30 seconds until fragrant.
  6. Add the tomatoes, herbs and simmer for 20 minutes stirring occasionally.
  7. While the tomatoes are simmering and water is coming to a boil, toss eggplant onto a baking sheet with a pinch of salt, olive oil and roast in the oven for about 12-15 minutes until golden and soft but not too mushy (you want the eggplant to have a bit of texture).
  8. While the eggplant is cooking, toss the spaghetti into the boiling water and cook as directed until al dente.
  9. Drain the cooked spaghetti and add it directly into the tomato sauce with the roasted eggplant and let sit for 5 minutes.
  10. Serve in bowls with some shredded chunks of ricotta salata and grated parmigiano reggiano cheese.
  11. Top with fresh basil and crushed red pepper (for a little kick if desired).
Notes: Meatballs Alla Norma, Polenta is a delicious alternative to traditional spaghetti along with juicy meatballs covered in a Duration: 3:31

Rigatoni with Tomatoes, Eggplant, and Mozzarella

Rigatoni with Tomatoes, Eggplant, and Mozzarella
Rigatoni with sweet tomatoes, eggplant, and mozzarella is a deceptively easy pasta dinner that tastes much more difficult. Cheesy and filled with silky eggplant, tomatoes, and cream, it also bakes into a magnificent casserole.
Provided by: Jamie Oliver
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 13
Ingredients:
  • 1 firm ripe pink, black, or white eggplant
  • Extra-virgin olive oil
  • 2 garlic cloves (peeled and sliced)
  • 1 onion (peeled and finely chopped)
  • Two (14-ounce) cans good-quality plum tomatoes ((or substitute chopped homegrown tomatoes and their juices))
  • 1 tablespoon balsamic vinegar
  • Sea salt and freshly ground black pepper
  • 1 to 2 fresh or dried chiles (chopped or crumbled (optional))
  • 1 small bunch basil, leaves ripped, sprigs sliced
  • 4 tablespoons heavy cream
  • 1 pound rigatoni or penne
  • 7 ounces cow's-milk mozzarella
  • 1 piece Parmesan cheese (for grating)
Nutrition:
  • Serving Size: 1 portion
  • Calories: 796 kcal
  • Carbohydrate: 112 g
  • Protein: 31 g
  • Fat: 26 g
  • Saturated Fat: 11 g
  • Cholesterol: 60 mg
  • Sodium: 604 mg
  • Fiber: 12 g
  • Sugar: 18 g
  • Unsaturated Fat: 12 g
How to cook:
  1. Slice
  2. Trim both ends of the eggplant and slice the eggplant into 1/2-inch-thick slices. Chop the slices into 1/2-inch dice.
  3. Cook
  4. Place a large saucepan over medium heat and drizzle in 4 to 5 tablespoons olive oil. When the oil is hot, add the eggplant and as soon as it hits the pan stir with a spoon so the pieces become delicately coated with the oil on all sides and not soaked on just a single side. Cook, stirring occasionally, for 7 or 8 minutes.
  5. Simmer
  6. Add the garlic and onion and cook, still stirring occasionally, until they take on a little color. Add the tomatoes and vinegar, stir them around, and season with salt and pepper. At this point, if you want to give the dish a little heat you could add some chopped fresh or crumbled dried chille, but that's up to you. Add the basil sprigs and simmer the sauce nice and gently for about 15 minutes. By this time the eggplant will have cooked into a creamy, tomatoe-y pulp, which is just yum yum yum! If desired, fish out the basil sprigs. Stir in the cream.
  7. Cook
  8. Meanwhile, while the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, or until it's soft but still holding its shape. Drain the pasta, saving a little of the cooking water. I like to put the pasta back into the pot it was cooked in with a tiny bit of the cooking water and a drizzle olive oil and move it around so it becomes sorta dressed with the water and oil.
  9. Serve
  10. At this point, add the lovely tomato sauce to the pasta and season with salt and pepper to taste. When all my guests are sitting round the table, I take the pan to the table, tear up the mozzarella and the basil leaves, and gently fold these, tossing and stirring things about for 30 seconds. Then I very quickly heap out portions into bowls. By the time your guests start to eat, the mozzarella will have begun to melt, so it will be stringy and gorgeous and really milky-tasting and just lovely with the tomatoes and eggplant. Set out a block of Parmesan cheese and a grater so that everyone can help themselves.
Notes: Spaghetti alla Norma | Jamie Oliver spaghetti recipes, Spaghetti alla Norma | Jamie Oliver spaghetti recipes · Produce. 2 Aubergines. 1/2 bunch Basil, fresh. 1 tsp Chilli flakes, dried · Condiments. 1 tbsp Baby capers.

Norma-style Pasta (Pasta alla Norma)

Norma-style Pasta (Pasta alla Norma)
This divine pasta alla Norma is a vegetarian dish which celebrates simple flavours of Italy. Featuring aubergines, rich San Marzano tomatoes and creamy ricotta.
Provided by: Dino Joannides
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 11
Ingredients:
  • 2 medium-large aubergines
  • 4 tbsp extra virgin olive oil
  • 2 garlic cloves, roughly chopped
  • ½ tsp dried chilli flakes
  • 400g fresh or canned San Marzano PDO tomatoes
  • 3-4 tsp sea salt (depending how salty the ricotta is)
  • 1 tsp double- or triple-concentrated tomato purée (optional)
  • 1½ tsp dried wild oregano or 8 torn fresh basil leaves
  • 400g rigatoni di Gragnano
  • Freshly ground black pepper
  • 100g ricotta salata, to serve
How to cook:
  1. Cut the aubergines into rounds about 2 cm thick. Wash them in a colander, then dry on a clean tea towel or kitchen paper and set aside. Heat 3 tablespoons of the oil in a large shallow pan and fry the aubergines (in batches if necessary) until they are brown and almost caramelized. Transfer to a plate but do not drain off any of the oil.
  2. Add the remaining oil to the pan with the garlic and chilli, and fry until the garlic is almost brown. Add the tomatoes, salt, tomato purée (if using) and oregano. Cook for 10-15 minutes on a medium heat. Towards the end mash the tomatoes a little with a wooden spoon to create a rough sauce. Meanwhile, cook the rigatoni in boiling salted water until al dente.
  3. Cut the aubergine slices into pieces that are a similar size to the pasta. Add them to the sauce and warm through. Taste and season. Pick out and set aside at least 8 pieces of aubergine. Drain the pasta, reserving a cupful of the cooking water. Add the pasta and a tablespoon of the reserved water to the sauce and mix by moving the pan back and forth.
  4. Divide the pasta between 4 deep plates. Grate the ricotta salata over each portion and garnish with 2 or 3 pieces of the reserved aubergine.
  5. Tip: If you want to use basil in this dish, add it at the end, just before serving.
Notes: Whole Wheat Spaghetti Alla Norma {with roasted eggplant}, You may have already heard about Jamie Oliver and his global "Food Revolution." The goal is to promote proper access to affordable, healthy and nutritious food
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