Casarecce alla Norma Pasta
Casarecce alla Norma is a traditional pasta recipe from Sicily featuring pasta, tomato, eggplant, garlic, basil and ricotta salata.
Servings: 4
Calories: 483kcal
Equipment
- Large pot
- Large Skillet
- Wooden spoon
- French knife
- measuring cups
- measuring spoons
- Slotted spoon
Ingredients
- Vegetable Oil for deep frying
- 1/4 cup Olive Oil
- 1 Eggplant cut into cubes
- 2 Garlic Cloves minced
- 1 Spanish Onion finely chopped
- 400 g Dried Casarecce Pasta
- 400 g Pasata Tomato Sauce
- 1/2 cup Basil Leaves
- 1 tbsp Capers
- 100 g Ricotta Salata grated
Instructions
- Fill a wok or large skillet with 3 inches of vegetable oil over medium high heat.
- Once the oil is bubbling hot, add the eggplant cubes and deep fry until the exterior is browned and crunchy, 4-5 minutes. Remove eggplant with a slotted spoon and let rest on a paper towel lined plate.
- Meanwhile, bring a pot of salted water to the boil. Add the pasta and cook until al dente.
- In a large skillet over medium heat add 2 tbsp olive oil, garlic and onion. Saute for 4-5 minutes until softened. Season with salt and pepper to taste.
- Add tomato sauce and simmer for 5 minutes.
- Add drained pasta, season and cook for 1 minute until combined and warmed through. Remove from the heat and add the eggplant, basil leaves and capers.
- Toss to combine then serve with ricotta salata.
Nutrition
Calories: 483kcal | Carbohydrates: 71g | Protein: 16.4g | Fat: 16.7g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 1431mg | Potassium: 916mg | Fiber: 7.3g | Sugar: 10g | Calcium: 103mg | Iron: 5mg
