pasta alla norma recipe jamie oliver
Pasta alla norma recipe jamie oliver
Pasta alla Norma is a classic Sicilian pasta dish made with eggplant, tomatoes, and ricotta salata. It’s named after the famous opera “Norma” by Vincenzo Bellini and is said to have been a favorite of the composer himself. Jamie Oliver’s recipe for this delicious dish features roasted eggplant that is then combined with garlic, chili flakes, canned tomatoes, basil leaves, and grated Parmesan cheese before being tossed together with cooked spaghetti or penne pasta. The result is a flavorful and satisfying meal that celebrates the vibrant flavors of southern Italy.
Why people also love pasta alla norma recipe jamie oliver
People love Jamie Oliver’s recipe for Pasta alla Norma because it is a simple and easy-to-follow recipe that can be made with minimal ingredients. The dish is packed with flavor, thanks to the combination of roasted eggplant, tomatoes, garlic, chili flakes, basil leaves and Parmesan cheese. The use of ricotta salata in place of regular ricotta or mozzarella adds a unique salty tanginess to the dish that sets it apart from other pasta dishes.
This vegetarian dish is healthy and nutritious as it contains plenty of vegetables and fiber-rich whole wheat pasta which makes it ideal for those who want to follow a plant-based diet. Overall, Pasta alla Norma by Jamie Oliver is loved by many because it’s deliciously satisfying while being quick and easy to make!
Ingredients:
- 2 medium eggplants
- Olive oil
- Salt and pepper
- 1/2 tsp chili flakes (optional)
- 4 cloves garlic, thinly sliced
- 1 can of chopped tomatoes (400g)
- A handful of fresh basil leaves, torn or chopped roughly
- Grated Parmesan cheese
- Whole wheat spaghetti or penne pasta
Instructions
- Preheat your oven to 200°C / gas mark 6.
- Cut the eggplants into small cubes and spread them out on a baking tray lined with parchment paper. Drizzle some olive oil over the top along with salt and pepper to taste. After this,Roast in the oven for about 30 minutes until golden brown.
- While the eggplants are roasting, cook the pasta according to package instructions until al dente.
- In a large frying pan or saucepan, heat up some olive oil over medium heat. Add in the garlic and chili flakes (if using) and sauté for about 1 minute until fragrant.
- Pour in the can of chopped tomatoes and bring to a simmer. Cook for about 10-15 minutes until the sauce has thickened slightly.
- Once the eggplant is done roasting, add it into the tomato sauce along with half of your torn basil leaves.
- Drain your cooked pasta and add it into the frying pan/saucepan with all other ingredients, tossing everything together well so that each strand of spaghetti/penne is coated in tomato sauce.
- Serve hot with grated Parmesan cheese sprinkled on top along with more fresh basil leaves.
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Difficulty: Easy
- Yield: 4 servings
Serving Suggestions:
- Serve hot with a side salad or garlic bread.
- Garnish with extra basil leaves and grated Parmesan cheese.
Expert Tips & Tricks:
- To make this dish vegan, simply omit the Parmesan cheese or use a vegan alternative.
- For an added kick of flavor, add some chopped black olives to the tomato sauce before adding in the roasted eggplant.
- Use whole wheat pasta instead of regular white pasta for added fiber and nutrients.
Nutrition Information (per serving):
- Calories – 402 kcal
- Fat – 13.9 g
- Carbohydrates – 60.1 g
- Protein – 11.2 g
- Fiber – 10.5 g
Presentation:
To present the dish, plate the pasta in a shallow bowl or on a plate and sprinkle some grated Parmesan cheese and torn basil leaves over the top. You can also drizzle some extra virgin olive oil over the top for added flavor and presentation. Pair it with a side salad or garlic bread for a complete meal.
Variations and substitutions for pasta alla norma recipe jamie oliver:
- Vegetables: You can substitute the eggplant with zucchini, bell peppers, or mushrooms. You can also add other vegetables like cherry tomatoes, spinach, or kale to the tomato sauce.
- Cheese: Instead of Parmesan cheese, you can use Pecorino Romano cheese or any other hard Italian cheese.
- Sauce: For a creamier sauce, you can add some heavy cream to the tomato sauce before adding in the roasted eggplant.
- Spices: To spice up the dish even more, you can add red pepper flakes or cayenne pepper to the tomato sauce.
- Pasta type: This recipe works well with spaghetti or penne pasta but feel free to try it with your favorite pasta shape such as rigatoni or fusilli.
- Meat: If you’re not a vegetarian, you can add some cooked crumbled sausage or ground beef to the tomato sauce for added protein and flavor.
- Gluten-free: To make this recipe gluten-free, use your favorite gluten-free pasta instead of regular wheat-based pasta.
- Vegan: For a vegan version, omit the Parmesan cheese or use a vegan alternative and skip the heavy cream in the sauce substitution suggestion above.
- Low-carb/keto-friendly: Use zucchini noodles or spaghetti squash instead of pasta to reduce carbs while still enjoying this delicious dish!
Recommendations and notices:
- Roasting the eggplant: Make sure to roast the eggplant until it is golden brown and tender, as this will give it a nice flavor and texture.
- Salt your pasta water: Adding salt to your pasta water helps enhance the flavor of the pasta itself.
- Don’t overcook your pasta: Cook your pasta al dente (firm to the bite) so that it has a nice texture and doesn’t become mushy when combined with the sauce.
- Adjust seasoning: Taste test frequently while cooking, adjust seasoning if needed by adding more salt or pepper according to taste preferences.
- Use fresh ingredients whenever possible: Fresh basil leaves, garlic cloves, ripe tomatoes can make all difference in enhancing flavors
- Be careful not to burn garlic when sautéing: Garlic can easily burn and turn bitter, so be sure to keep an eye on it while sautéing.
- Let the pasta absorb the sauce: After combining the cooked pasta with the tomato sauce and roasted eggplant, let it sit for a few minutes to allow the pasta to fully absorb all of the flavors from the sauce.
- Garnish with fresh herbs and cheese: A sprinkle of freshly grated Parmesan cheese or Pecorino Romano cheese and torn basil leaves over each serving adds a nice finishing touch.
- Enjoy hot off pan! Pasta alla Norma is best served immediately after cooking while still warm!
FAQ for pasta alla norma recipe jamie oliver
Yes! You can prepare the tomato sauce and roasted eggplant in advance. When you’re ready to serve, cook your pasta and combine it with the pre-made sauce.
Yes! Store leftover pasta in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Use ripe plum tomatoes if possible as they have a meatier texture that works well in sauces.
The eggplant should be golden brown and tender enough to pierce easily with a fork.
Yes! You can use any type of pasta you like, but spaghetti or penne are traditional choices for Pasta alla Norma.
Yes! This recipe is vegetarian as long as you omit the Parmesan cheese or use a vegetarian alternative.
While it’s not traditional, you can certainly add cooked crumbled sausage or ground beef to the tomato sauce if desired.
The level of spiciness depends on how much red pepper flakes you choose to add. Begin with a little and modify it to suit your taste.
Conclusion
Jamie Oliver’s Pasta alla Norma is a delicious and healthy vegetarian dish that can be made with minimal ingredients. The roasted eggplant adds a unique flavor and texture to the dish, while the tomato sauce provides a burst of freshness from the tomatoes and herbs. This recipe is quick and easy to make, making it perfect for busy weeknights or lazy weekends when you want something satisfying but don’t have much time to cook. Overall, this pasta dish is sure to impress your taste buds!
