ItalianSicilian
Pasta Alla Norma in Versione Light
by Manu Food · 60K subscribers on YouTube
A lighter version of the classic Sicilian pasta alla norma, made without frying. Eggplant is roasted instead of fried, and the sauce is enriched with a creamy stracchino cheese blend and seedless cherry tomatoes. Simple, delicious, and lower in fat.
- Difficulty
- easy
Ingredients
9 items- Eggplantsas needed, preferably large ones
- Cherry Tomatoesas needed; cherry tomatoes, seeds removed
- Whole Wheat Pastawhole-wheat pasta; or regular durum wheat pasta
- Stracchinofresh soft cheese; about 100-150 g for 2 servings
- Extra Virgin Olive Oil1 tbsp total per serving: half for eggplant, half for tomatoes
- Saltto taste
- Pepper(optional) — freshly ground, to taste
- Basilfresh leaves, for garnish
- Pasta Cooking Watera few tablespoons, to blend the cheese
Method
- Cut the eggplant into rounds and roast until cooked through.
- Remove the seeds from the cherry tomatoes and cut them into wedges.
- Season the roasted eggplant with half a tablespoon of extra-virgin olive oil and a pinch of salt.
- Season the tomatoes with a little salt and olive oil.
- Cook the pasta (preferably whole-wheat) in salted boiling water.
- Blend the stracchino cheese with a little pasta cooking water to form a creamy sauce.
- Drain the pasta and add the stracchino cream, tossing to coat.
- Add the roasted eggplant and the seasoned cherry tomatoes.
- Season with pepper and fresh basil.
- Serve immediately.
