A short story of pasta with the norm
Pasta alla Norma is a classic Sicilian dish, celebrated for its simplicity and bold flavors. This iconic recipe was born in the city of Catania, according to what reported in honor of Vincenzo Bellini’s work Rule. The story says that a local chef, inspired by the beauty of the work, has nicknamed the dish “to the norm”, which means its perfection.
Traditionally, this dish is made with savory ricotta, a firm and slightly spicy cheese that magnificently completes the other ingredients. However, since salted ricotta can be difficult to find, I replace it with a combination of Roman pecorino cheeses and Parmesan. This mixture adds the same salty wealth keeping the recipe accessible.
Obviously we made it gluten using it using Mountain High Organics Spaghetti.
What you need
½ cup of Roman grated pecorino
½ cup of grated Parmesan
2 global aubergines, tops removed and cut into 1 -inch pieces
4 tablespoons of olive oil, divided, more to serve
Kosher or fine sea salt
Black pepper just broken
1 pound Mountain High Organics Spaghetti
5 cloves of garlic, thinly sliced
½ – 1 teaspoon of dried pepper flakes
1 (24 ounces) can whole, peeled tomatoes, with their juice
1 teaspoon of dried oregano
1 teaspoon of sugar (optional)
¼ cup of chopped basil, as well as extra basil leaves for the service
Sauce
The heart of the pasta with the norm is in its rich tomato sauce. To start, you will warm the olive oil in a pan and brown the garlic with chilli flakes, which adds heat and depth. The tomatoes come later, their juices merge into a velvety base. Season the sauce with oregano, salt and pepper and let it simmer gently. This allows tomatoes to break, creating the classic rustic consistency that defines the dish.
Once the aubergine is roasted to golden perfection, it is bent in the sauce together with the chopped basil. This step not only integrates the caramelized flavor of the aubergine, but also instills the sauce with the freshness of the basil.
Gathering everything together
When the pasta is al dente, it’s time to combine everything. He launches the cooked spaghetti of Mountain High Organics in the sauce, ensuring that each wire is covered. Mix most of the pecorino and parmesan cheese mixture for a creamy and salty finish.
For the final touch, serve the pasta in shallow bowls, topped with the remaining cheese, ripped basil leaves and a drizzle of olive oil. It is a gluten -free masterpiece that pays homage to the Sicilian tradition while satisfying modern dietary needs.
This gluten -free pasta with the norm is perfect for dinners or for a comforting meal of the week. With its simple ingredients and robust flavors, it is really up to its opera of the same name!
Enjoy your meal!
All the norm of the norm
Porze: 4
Calories: 313Kcal
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Preheat the oven to 450 degrees. Align a pan with parchment paper.
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Add the Roman pecorino and the Parmesan in a small bowl and set aside.
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Lancies the aubergines with 2 tablespoons of olive oil, 1 teaspoon of salt and ½ teaspoon of pepper. Distribute in a uniform layer on the prepared pan. Roast for 15 minutes, turn the aubergines upside down, then roast for another 10 minutes.
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Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, 8-10 minutes. Book some pasta water. Drain the pasta.
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In the meantime, prepare the sauce and boil the pasta. Heats 2 tablespoons of olive oil in a large pan over medium-high heat. Add the garlic and pepper flakes. Cook, mixing for 30-60 seconds. Add the tomatoes and their juices, oregano, sugar, 1 teaspoon of salt and ½ teaspoon of pepper. Reduce the medium-low heat and cook, crushing the tomatoes, for 15-20 minutes.
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When the aubergine is made, mix in the sauce with the chopped basil. Add the spaghetti to the sauce with ¾ of the cheese mixture and mix gently. Add some of the pasta water reserved to thin the sauce if necessary.
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Divide the spaghetti between 4 shallow bowls, at the top with the remaining cheese mixture, some ripped basil leaves and a drizzle of olive oil.
Nutritional facts
All the norm of the norm
Amount for portion
Calories 313
Calories of Grasso 198
% Daily value*
Fat 22g34%
Fat saturated 6g30%
Polynsaturo fat 2g
Mono -Inn Sort fat 12g
Cholesterol 24 mg8%
Sodium 534mg22%
Potassium 792mg23%
Carbohydrates 23g8%
Fiber 8G32%
Sugar 12g13%
Protein 11g22%
Vitamin A. 1343e13%
Vitamin C 16mg19%
Soccer 316mg32%
Iron 2mg11%
* Daily values percent are based on a 2000 caloric diet.
Disclaimer: All nutritional facts on gluten -free gluten are understood only as a guide and can differ according to the product brands used or replacement of the ingredients. Some errors can occur, so you are encouraged to confirm the ingredient of the recipe and food suitability for your diet.
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