Ziti alla Norma aka Eggplant and Tomato Pasta · i am a food blog
The last days have been exceptionally sunny and that gives me hope for spring! I love winter, but I can’t wait to stop superimposing and not needing to have my swollen coat. In an effort to remind me of even more hot days, I did Ziti alla norma because the eggplant reminds me in summer.
These pasta was all I was looking for: simple, generous and delicious. The slowly burned eggplant is golden and creamy with a light sweetness that adds your tongue in a addict. The ivalence of tomato sauce and almost fleshy eggplant meet to prepare a rapid vegetarian dinner. Nothing is more comforting than a bowl of pasta in a silky and well -balanced pie, but a sweet tomato sauce. It is a dish that everyone loves, even hate eggplants!
But maybe you are wondering what exactly Ziti Alla Norma is?
What is Ziti Alla Norma?
Ziti Alla Norma is a classic Sicilian pasta dish based on sautéed eggplant and tomato sauce. It is generally finished with Ricotta Salata – an pressed, salty and aged version of the ricotta you know and love. It’s not so common, so you can do what I did and finish with Parmesan, but apparently, many Italians say that Norma without Ricotta Salata is not at all Alla Norma. Like many Italian dishes, it is supposed to be simple but perfectly executed.
On the eggplants
Many people first like dirty their eggplant to eliminate excess humidity and bitterness, but I think it is better to go ahead and choose an eggplant that does not have many seeds (which contributes to humidity and bitterness). I tend to use Japanese eggplant – the long variety on which emoji are based, but of course, you can also use globe eggplant. Be careful when choosing your eggplant in the globe. Look at the bottom of the eggplant – you want one that has a round navel, not a line.
Ziti Alla Norma reminds me of the long summer nights hanging out in an Italian vineyard with friends, looking at the sun going to bed with the pleasant buzz of lightning insects in the distance. Dried Italian meat plates, olive bowls and of course a tray after Norma pasta tray. Summer perfection. Of course really, I just eat it in my pajamas while looking at Netflix, but a girl can dream, am I right?
- 1 eggplant Cut into pieces of the size on the part of the ziti
- 2-3 tablespoon olive oil
- 2 pods garlic ax
- 14 ounce dice tomato box
- 1/2 teaspoon Dried oregano
- Salt and freshly ground pepper with taste
- 8 ounces What or other short pasta
- Ricotta Salted or Parmesan serve
- Fresh basil serve
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Heat 2-3 tablespoons of oil over medium-high heat. When hot and shimmering, cook the eggplants in lots, until they are brown golden and very soft. Remove oil and reserve.
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Add the garlic and cook until it is slightly soft. Add the tomatoes and oregano and simmer gently.
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Cook the pasta in a large saucepan of boiling salted water until Al Dente. Reserve 1/2 cup of pasta water and drain.
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Add the eggplant and pasta to the tomatoes and mix until they are coated and shiny. Taste and adjust the seasoning.
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Serve with basil and cheese. Enjoy immediately.
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