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.
Where does the moisture go when zucchini meets a hot pan? Water content dictates the entire outcome of this dish. Zucchini noodles release significant liquid when exposed to salt and heat. Cook them for precisely three to five minutes over medium-high heat. Remove them promptly before they turn mushy. Eggplant behaves differently. Brown the diced eggplant in extra virgin olive oil until soft. Transfer those pieces directly to a plain plate without paper towels. Retaining that surface oil helps coat the vegetables thoroughly without adding extra fat.
Adapting for Dietary Needs
Traditional Sicilian Norma relies on ricotta salata for finishing. This variation omits dairy entirely while keeping the core flavor profile intact. Pine nuts supply richness and healthy fats in place of cheese. Toast those pine nuts in a dry skillet for three minutes. Shake the pan constantly to prevent scorching. Red pepper flakes introduce heat that balances the natural sweetness of canned diced tomatoes. Adjust the red pepper quantity based on personal tolerance.
Maximizing Ingredient Efficiency
Canned diced tomatoes offer a reliable base year-round. They eliminate the peeling and seeding required for fresh plum tomatoes. Dried oregano flakes disperse evenly throughout the simmering tomato sauce during its ten-minute reduction window. Garlic burns quickly in dry heat. Cook minced garlic for only thirty seconds alongside the red pepper flakes before introducing the tomatoes. Fresh parsley provides a clean herbal finish right before serving.
