Try this Zucchini Pasta Alla Norma recipe
- salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- 2 tablespoons pine nuts
- 1/4 easpoon red pepper flakes
- 3 tablespoons extra virgin olive oil
- 1 14.5 oz can diced tomatoes
- 2 cups diced eggplant
- 1 tablespoon chopped garlic
- 1 teaspoon dried oregano flakes
- 2 medium zucchinis blade d noodles trimmed
- Carbohydrate 2.4980200013534 g
- Cholesterol 0 mg
- Fat 13.2491300070743 g
- Fiber 0.553599994088592 g
- Protein 1.07674000141652 g
- Saturated Fat 1.6053190005069 g
- Serving Size 1 1 Serving (21g)
- Sodium 38.9887864585403 mg
- Sugar 1.94442000726481 g
- Trans Fat 0.823768001100519 g
- Calories 128 calories
Step-by-step
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the eggplant and season with salt and pepper. Cook until eggplant is browned and soft. When done, transfer to a plate (do not line with paper towels.)
- In the same skillet, add in garlic and red pepper flakes and let cook for 30 seconds or until fragrant. Then, add in the tomatoes and then season with oregano, salt and pepper. Lower heat to a simmer and let cook for 10 minutes. Right when the sauce is done, fold in the eggplant.
- Meanwhile, place a small skillet over medium-high heat. Once the skillet heats, add in the pine nuts and let cook for 3 minutes or until golden brown, shaking the pan to ensure the nuts don’t burn. When done, set aside.
- Five minutes into cooking the sauce, add another large skillet over medium-high heat and coat with cooking spray. Once the pan is heated, add in the zucchini noodles and let cook, tossing occasionally, for 3-5 minutes or until cooked to your preference.
- Plate the noodles into bowls and top with equal amounts of sauce. Garnish with parsley and pine nuts.
The ingredient list omits the crucial chemical transformation that happens when eggplant contacts hot fat. Cubed eggplant acts like a dry sponge, aggressively absorbing the three tablespoons of extra virgin olive oil before releasing it back as the flesh softens and browns over medium heat. Skipping paper towels when transferring the cooked cubes preserves this absorbed oil, which carries fat-soluble flavor compounds directly into the simmering canned tomatoes. Traditional Sicilian preparations rely on fried eggplant and salted ricotta, but this adaptation swaps wheat pasta for spiralized zucchini noodles and uses toasted pine nuts to supply the necessary richness without dairy. Toasting the pine nuts for three minutes in a dry skillet activates Maillard reactions, releasing aromatic oils that contrast sharply with the acidic brightness of the 14.5-ounce can of diced tomatoes. Garlic and red pepper flakes require precisely 30 seconds in the residual pan warmth to bloom their essential oils without turning bitter. Tossing the zucchini noodles in a separate cooking-spray-coated skillet for three to five minutes evaporates excess surface moisture, preventing the watery vegetables from diluting the robust tomato sauce when plated.
