Calories per serving: In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency. 6 tablespoons extra virgin olive oil These cookies will be stored in your browser only with your consent. You can listen to La Norma here I’m sure you will have heard it before, composed by Vincenzo Bellini. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency. 1 cup freshly grated Grana Padano This site uses Akismet to reduce spam. Ingredients shown: garlic, whole San Marzano plum tomatoes, tomato paste, 1 large eggplant, Ricotta Salata, and basil. Perfect for chilly fall evenings! 2 tablespoons kosher salt, plus more to taste Check for seasoning and add more salt if necessary then serve in bowls, top with the remaining ricotta cheese and any leftover basil. This dish is no exception! Please read my disclosure. 8 ounces (1 cup) fresh ricotta cheese or packaged whole-milk ricotta cheese. I’ve been wanting to make this forever! While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened. Make the kitchen the center of your home with this comforting Pasta alla Norma recipe, straight from beloved Chef Lidia Bastianich's comprehensive cookbook: Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook. 2 jars (25 oz each) Lidia’s Chunky Eggplant Tomato Sauce 2 tablespoons kosher salt, plus more to taste Lidia is an Emmy award-winning television host, best-selling cookbook author, restaurateur, and Eataly USA partner. 8 ounces (1 cup) fresh ricotta cheese or packaged whole-milk ricotta cheese. The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. because the ingredient list is always very small but they use the freshest, highest quality ingredients possible which means you will always have a filling meal packed with a punch of flavour. Bring a large pot of salted water to a boil over high heat for the ziti. As a result, several features will be disabled. Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate. Pour in about half of the sauce, tossing lightly to coat the pasta. The written post, with tips and photos have been updated since originally posted all the way back in 2012! Bring a large pot of salted water to a boil and cook the pasta shells according to packet instructions until al dente. Learn how your comment data is processed. I have had the pleasure to … https://www.eataly.com/us_en/magazine/eataly-recipes/pasta-alla-norma-recipe Heat the remaining olive oil in a large skillet over medium heat. You also have the option to opt-out of these cookies. Here you'll find a mix of modern Italian and traditional recipes that'll make your heart sing! We've got just the. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Why? Pour in about half of the sauce, tossing lightly to coat the pasta. Using around 1-2 tbsp of olive oil at a time fry the slices of eggplant until soft and golden on each side. Using around 1-2 tbsp of olive oil at a time fry the slices of eggplant until soft and golden on each side you'll need to do this in batches then drain the fried slices on kitchen paper. Return to a boil, stirring frequently. If the sauce reduces too much then add a couple tbsp of pasta water this will also help season the sauce and add extra flavour. Cut the eggplant into 1-inch cubes, and toss in a large bowl with the 2 tablespoons kosher salt. Cook over medium-high heat for about 30 seconds while tossing. Stir the ziti into the boiling water. Preheat the oven to 400 degrees. Turn the eggplant cubes onto the baking sheet, toss to coat with oil, and spread them out in an even layer. Stir the eggplant and basil into the sauce until thoroughly combined (photo 5) remove the pan from the heat and add 3/4 of the ricotta (photo 6).