Pasta "Norma" (Pasta alla Norma) by Jamie Oliver

Category: Dishes from cereals and flour products
Kitchen: italian
Pasta "Norma" (Pasta alla Norma) by Jamie Oliver

Ingredients

Eggplant 1 PC.
A clove of garlic 2 pcs.
Tomatoes in their own juice 400 g
A small bunch of basil 1 PC.
Dry oregano (I have a ready-made mixture of Provencal herbs) 1 tsp
Dry spaghetti 200 g
Grated Parmesan or Pecorino 75 g
Vegetable oil for frying
Salt pepper
Dry chili pepper (I did not add) 1/2 pcs.
White vinegar with herbs (I did not add) 1/2 tsp

Cooking method

  • Pasta "Norma" (Pasta alla Norma) by Jamie Oliver
  • Cut the eggplant into finger-thick strips. Fry in small portions until golden brown. Finely chop the basil stalks, leave the leaves for serving. When the eggplants are done, return them to the pan and sprinkle with dried oregano, chopped garlic, and basil stalks.
  • Add tomatoes in their own juice and reduce heat.
  • Pasta "Norma" (Pasta alla Norma) by Jamie Oliver
  • Simmer for 10-15 minutes. Season with salt and pepper to taste.
  • Cook the spaghetti al dente, that is, a couple of minutes less than indicated on the package. Drain, send to the pan to the sauce and heat for two to three minutes. When serving, sprinkle each serving with basil leaves and grated Parmesan.

The dish is designed for

For 2 large portions

Time for preparing:

20 minutes

Note

I didn't add vinegar, because the sauce is already sour for my taste, you can even sweeten it a little.

ninza
Elenochka, it's so simple and very tasty. Thank you!
Coffeeberry
Nina, Thank you! The pasta is really very tasty and simple to prepare. Very summer taste! 🍆🍝🍷
Gala
A very tasty combination of pasta with eggplant, I love that!
Nastasya78
Great! In all senses!
Coffeeberry
Anastasia, Galina, girls, thanks a lot!
Kapet
Sorry for my 5 kopecks, but I would cook this dish according to the classic "One pot" method, that is, everything is in one dish. I added spaghetti and water to the pan until the tomatoes, brought it stirring until al dente, and then the tomatoes in the final, basil and parmesan ... We can add a bit of cream and ... But that's it ... A rationalization proposal ...
Coffeeberry
Kapet, eggplants are fried in small portions, because if you pile them all at once into the pan, they will not brown. If the size of the pan allows, do it without shifting. I cooked half a serving (Jamie has 2 large eggplants), and I didn't have eggplants in my pan 22 cm in diameter and 6 cm high in one go. Tomatoes in their own juice are added to the pasta. The pasta, of course, is cooked separately.
P.S. You deleted part of your message and now it's generally not clear to whom I answered about eggplants.
Kapet
Coffeeberry, eggplants usually get rid of bitterness, salting, and draining the yushka from them. Then you can under oppression, and the excess moisture will come off. Your frying pan is cast-iron, - "give me a gas", and they will be fried in oil, and not stewed in their own juice, the excess of which we have already removed ... Something like this ...
Maybe Jamie Oliver uses some special eggplant that doesn't taste bitter. But I have not met such people here. Even the most tender - white eggplants - taste bitter ...




Quote: Coffeeberry
P.S. You deleted part of your message and now it's generally not clear to whom I answered about eggplants.
Missed the point where frying in parts. Therefore, I deleted it. Sorry ...
Coffeeberry
I, it seems, are also special - they do not taste bitter. I haven’t seen any bitters on sale for 15 years. Once again, if you have room for all the eggplants at once, fry in one go. But you don't need any cream in this sauce, just spoil the taste.

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