1 cup fresh basil leaves, shredded Click here to shop Lidia's own curated products! Remove the pan from the heat and add 3/4 of the ricotta. Now that I’m older, I have a new love for eggplant Loving the flavours of this pasta with the eggplant. In a large nonstick skillet, heat 1/4 cup olive oil over medium-high. The best tags are ones that the general public finds useful -- e.g., Simple, Vegan, Chocolate, Easy, Advance, etc. Ingredients; Eggplant/Aubergine, pasta shells, passata (pureed tomatoes), basil, garlic, ricotta and salt, pepper and olive oil. This category only includes cookies that ensures basic functionalities and security features of the website. (That's Amore). This site uses Akismet to reduce spam. 1 cup freshly grated Grana Padano Using around 1-2 tbsp of olive oil at a time fry the slices of eggplant until soft and golden on each side. Start by dicing the eggplant into fairly large half-moon shaped pieces about 3/4″ thick. This dish is no exception! Cut the eggplant into 1-inch cubes, and toss in a large bowl with the 2 tablespoons kosher salt. Bring a large pot of salted water to a boil and cook the pasta shells according to packet instructions until al dente. The nice part about the component approach is it teaches you how to make 3 different things: roasted eggplant, marinara sauce, and eggplant pasta. Turn and stir the eggplant cubes gently once or twice during baking so they cook evenly. Trim the stems from the eggplants. 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. The name Pasta alla Norma is said to have come from a Sicilian playwriter and producer named Nino Martoglio. Turn the eggplant cubes onto the baking sheet, toss to coat with oil, and spread them out in an even layer. Remove strips of peel about 1 inch wide from the eggplants, leaving about half the peel intact. 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. This website uses cookies to improve your experience while you navigate through the website. Add half of the roasted eggplant and toss, then add the ricotta by heaping teaspoonfuls, stirring it gently into the pasta; you want the ricotta to warm, but you do not want it to blend with the sauce completely. Save my name, email, and website in this browser for the next time I comment. I’m definitely going to try your recipe! Bake until the eggplant is very tender and browned, about 25 minutes. Ciao and welcome to Inside The Rustic Kitchen. Recipe courtesy of Lidia’s Mastering the Art of Italian Cuisine, by Lidia Bastianich 6 tablespoons extra virgin olive oil Stir the ziti into the boiling water. Dump into a colander, and let drain for 1 hour. Bring a large pot of salted water to a boil over high heat for the ziti. Lidia is an Emmy award-winning television host, best-selling cookbook author, restaurateur, and Eataly USA partner. Trim the stems from the eggplants. Pour in about half of the sauce, tossing lightly to coat the pasta. You’ll need to do this in batches then drain the fried slices on kitchen paper (photo 2). 2 jars (25 oz each) Lidia's Chunky Eggplant Tomato Sauce Ingredients; Eggplant/Aubergine, pasta shells, passata (pureed tomatoes), basil, garlic, ricotta and salt, pepper and olive oil. You must have JavaScript enabled in your browser to utilize the functionality of this website. Registered Eataly.com users may modify their preferences on the page "MY ACCOUNT". You also have the option to opt-out of these cookies. Cut the eggplant into 1-inch cubes, and toss in a large bowl with the 2 tablespoons kosher salt. Let it simmer gently for 5 minutes (photo 3) 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. Then just add the Tomato Passata, dried herbs, salt and pepper and simmer for just 5 minutes. When it is al dente, drain the pasta and return it to the pot over low heat. Pasta all Norma, a classic Sicilian eggplant pasta dish with tomato, garlic, basil, and ricotta. Sprinkle with the remaining grated cheese, and serve. Her cookbook is the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya, and covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes. ¼ teaspoon crushed red pepper flakes, or to taste Pour in tomato-eggplant sauce, add the pepper flakes, and season lightly with salt. Scatter in the garlic, and cook, shaking the pan, until golden, about 3 minutes. Recipe courtesy of Lidia's Mastering the Art of Italian Cuisine, by Lidia Bastianich, 1 pound ziti https://www.bigoven.com/recipe/pasta-with-roasted-eggplant-ricotta-and-basil/134347, Get Detailed Nutrition Facts on Any Recipe. I’ve been wanting to make this forever! 2 garlic cloves, thinly sliced Plate the pasta, and spoon the reserved sauce over each serving; then divide the remaining baked eggplant on top of each pasta plate. 1 cup freshly grated Grana Padano Cut the fried eggplant slices in half or quarters for larger slices and add it to the tomato sauce with the fresh basil. Brush a rimmed baking sheet with half the olive oil. The original Sicilian recipe uses ricotta salata which is grated on top at the very end when serving the pasta however it’s much harder to find for people that live outside of Italy. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. This recipe uses fresh ricotta which is just as delicious, if you can try it both ways then be sure to let me know which one is your favourite! Stir in half the eggplant to coat … Slice the eggplant/aubergine into rounds of medium thickness. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Necessary cookies are absolutely essential for the website to function properly. Heat the remaining olive oil in a large skillet over medium heat. I have had the pleasure to … Fry the garlic for a few seconds (make sure it doesn't burn or it will taste bitter) then add the passata/pureed tomatoes with a pinch of salt and pepper. Bring a large pot of salted water to a boil over high heat for the ziti. Cook over medium-high heat for about 30 seconds while tossing. What would you serve with this? As a result, several features will be disabled. I also had no idea that ricotta came salted! Plate and top with more cheese and a couple of basil leaves and serve. A classic Italian recipe, also known as pasta alla norma, ziti with roasted eggplant and ricotta cheese is a quick and impressive pasta dish. ¼ teaspoon crushed red pepper flakes, or to taste Preheat oven to 450F. 2 tablespoons kosher salt, plus more to taste Bring to a boil, then reduce the heat and simmer for 10 minutes. 2 tablespoons kosher salt, plus more to taste