How to Make PASTA ALLA NORMA like a Sicilian

it's pasta a la norma time one of the most beautiful mediterranean dishes from sicilia classic sicilian pasta from catania eggplant pasta made with love are you ready [Music] hi and welcome to vincenzo's plate today we do pasta la norma i love sisley i love secedian food and this is one of the best pasta dishes from sicily very easy to make in less than 15 minutes we make a fantastic mediterranean sicilian pasta let's do it to make pasta a la norma we need beautiful pasta and i'm using casserole che i really love my pasta norma with casserole cheese shape you can also use pen you can use macaroni chili use fusilli use anything that you like short i recommend a short pasta a nice basil we need garlic i'm using two cloves one per person i'm making this pasta for two ricotta salata it's a salted ricotta it's very hard you can grate it on top right at the end very important ingredient if you can't find ricotta salad you can use a normal ricotta let it dry a little bit and then you just kind of try and grate it on top of the pasta it won't be the same thing but will be as close as possible to this and then i'm using one can of peeled tomatoes a small one you can also use pasata a beautiful homemade passata which is a tomato puree and the most important ingredient the eggplant the eggplant is everything for this dish so the first thing we need to do is to cut the eggplant into strips i like to cut them into strips because we're going to fry them so what i like to do i cut it like that so do little little rounds see i cut around eggplant like that and what i do here i cut it into strips so do that do that see got these little strips here this is what we want to get because they will shrink okay so don't worry if you make them uh if you if they look too big and i do like to use the entire eggplant but if you don't like the skin of the eggplant remove it to fry the eggplants i am using vegetable oil you can use olive oil you can use canola oil anything you want now this is at the right temperature and i know that so i'm going to put one inside to test it's frying that's what we want we're looking at 180 celsius okay and i'm gonna put a little bit of the time just be careful because the oil can burn okay and it should take a few minutes you will see when are they ready well they are ready when they become brown okay see in less than two minutes you have beautiful brown eggplants look at that these are ready we just do 30 more seconds just to be 100 sure that they're cooked inside so this is full of flavors you know anything that you fry it's full of flavors and then we take them out beautiful super golden brown let them rest on kitchen paper and these are the most important ingredients guys imagine having fried food in a pasta this is the best thing you can fry for a pasta this is a 15 minutes pasta you guys are going to love it and i'm pretty sure you know this pasta if you never heard of this pasta you have to be worried about yourself my friend the eggplants are beautiful and ready look at that beautiful color beautiful brown just the way it should be this is what you want to achieve with your eggplants okay now before we start boiling the pasta we need to make the sauce for the sauce this is what we do we get peel tomatoes or pasada and what we do we want to crush it you can crush it by hand you can crush it with a fork you can use just a crusher like this now this is like like i said it's for two people so i'm using one can of peeled tomatoes then we're going to add some salt okay just put as much as you want okay i like to be generous with my salt i'm going to add a nice amount of pepper and then we mix it well mix mix mix mix mix in a nice pan i like to add extra virgin olive oil on a medium low heat and then we are going to crush our garlic if you want to use slices of garlic go for it now this is a very important important tip for you i've got the garlic in there okay and i don't like to burn my garlic okay when i enjoy my garlic i don't want that to be burnt so what i do you put a splash like two tablespoons of water in there not too much okay and that will avoid the garlic to be burned just a little bit more [Music] that will do such a great job for you don't put too much otherwise your the reaction of the oil won't be good what we're going to do right now we're going to add the sauce beautiful smell of tomatoes you know beautiful fresh peeled tomatoes i just love to use the peel tomatoes so what we do is we just put it inside okay put it in at this point we want to cook it at a very very low heat very low very low we don't want to stress the tomato my casserole pasta takes nine minutes to cook okay so we have nine minutes to cook this sauce at a low medium low heat and then we're gonna add the pasta in it okay it's time to boil the pasta as you can see our pot is boiling look at the steam that we have from here look at this thing look at that water he's so angry he wants to cook the pasta so badly before we cook the pasta we always add a nice generous amount of rock salt i like to use rock salt i need to give the flavor to this water okay we're not eating the salt okay we're giving the flavor to this water okay and now is the time where we're going to add the pasta and i'm like i'm going to use about 300 grams okay just for the two of us using 300 grams and i'll keep the rest for the next time i make pasta okay quickly quickly stir like that and then we're going to cover it but we'll leave a little bit open otherwise the water will you know will create lots of foam you know be exact you know always follow the extraction on the packet now one minute more normal one minute less for this pasta let's go and check out the sauce beautiful sauce so at this point i like to use three quarter of the eggplant that we cooked so we put them in there we keep a little bit on the side which we are going to use to decorate our pasta got some beautiful basil from the garden it smells so beautiful we're going to put in the sauce okay make sure you cook at a low low temperature i'm gonna put it down a little bit and we don't want to burn the tomato we want the tomato to to taste as good as possible a little stir and now we just wait for the pasta a few more minutes and we will be ready to mix it with the pasta now our pasta is nice and ready it's been nine minutes it has been cooked to perfection so what we want to do is we want to get a mug and get the pasta water this is very very very important for us okay get the pasta water and put it on the side pasta water is full of starch which is very important for our sauce and what i'm going to do on a low heat i've got my beautiful sauce here cooking i'm going to add the pasta in there now it might look a little bit dry to you okay you probably think oh there's not enough sauce but once we're gonna add the pasta water you will see how much this is gonna change add the pasta water i put off the mug we keep cooking in here on a low heat medium low heat for another minute okay because i want the pasta water to combine with the sauce and look a nice looking nice look and either smooth this pasta is look at the water it disappeared look at the sauce how beautiful it is look at that this is the moment now where we're going to add the ricotta salad just a little bit of ricotta salad so i'll get the ricotta salad here and i just want to put a little bit in there i just want to mix it with the pasta i want i want this ricotta to melt in the pasta okay before we decorate it what i want to do right now see i want that ricotta to kind of melt to give the extra flavor to the tomato into your pasta and to the eggplant of course now the eggplant remember we didn't put salt in the eggplant there is no need for salt because we have a lot of flavors in this and the ricotta salad the salted ricotta is salty and it will give the flavor that you want now the most important part we need to plate a beautiful dish we made it with love we need to plate it with love so i get a nice amount here i'll put it in my plate see this is for two people guys us italians we like to eat pasta this is showing you how simple italian food is how simple italian cuisine is not too much stress simple ingredients but tasty you just need to use the right ingredients guys what we do right now is we're going to decorate it with our eggplants okay so we put it on top just beautifully put it on top and the final touch will be the ricotta salad the salty ricotta just a little bitty just a snowing ricotta that's what you want to do is knowing ricotta beautiful last but not least a nice leaf of basil right there fresh basil and here is how we make a beautiful easy eggplant pasta decision style pasta ala norma made with love with simple ingredients and this is something that you're going to love guys now the best time of the video recipe time to eat the eating time oh this is susan's plate let me get my plate here is my plate let's try i've got plenty of cheese i've got plenty of eggplants nice pasta let's see if it's good mmm by the way before i try follow us on instagram okay [Music] the pasta water made the sauce creamier beautiful combined with the pasta every single pasta has the beautiful sauce on top the eggplant make sure you get a slice of eggplant [Music] the delicate kick of ricotta salad it's beautiful so thank you so much for watching this episode we will see you in the next vincenzo's plate video recipe hey orazimanja vincenzo's plate oh yes come on guys make this and share it on insta story tag vincenzo's plate on instagram come on yum yum

Channel: Vincenzo's Plate

Views: 320,077

Keywords: how to make pasta alla norma like a sicilian, pasta alla norma recipe, pasta alla norma, how to make pasta alla norma, eggplant pasta, sicilian eggplant pasta, eggplant pasta recipe, sicilian eggplant pasta recipe, eggplant, pasta, eggplant recipes, pasta ala norma, aubergine pasta, sicilian pasta, pasta alla norma eggplant pasta, pasta with eggplant, eggplant pasta recipe italian, vincenzos' plate

Id: 8dcFy5cjY4s

Length: 12min 50sec (770 seconds)

Published: Sun Oct 11 2020