[ZOODLES] ZOODLES ALLA NORMA (WITH TOMATO SAUCE AND EGGPLANT)

Zoodles alla Norma (with Tomato Sauce and Eggplant)

Ingredients
Serves 4

6 medium zucchini

6 tablespoons extra-virgin olive oil, plus more for serving
2 to 3 small Italian or Japanese eggplants (¾ lbs / 340 gr), trimmed, split in half lengthwise, and cut into ⅜-inch half moons (or chopped into chunks, your choice)
2 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon red pepper flakes (adjust to taste)
2 tablespoons tomato paste
1 (28-oz) can diced tomatoes, (I used Muir Glen)
Handful fresh small basil leaves, roughly chopped
2 oz / 56 gr aged ricotta salata, finely grated (if you can’t find it, use Pecorino Romano or Parmesan cheese.)

Directions

Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiralizer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Transfer zoodles to a large bowl and set aside.
Heat 2 tablespoons of olive oil in a 12-inch nonstick (or cast iron) skillet over medium-high heat until shimmering. Add as much eggplant as fits in a single layer and season with salt. Cook, shaking pan occasionally, until eggplant is well browned on both sides, about 10 minutes. Transfer eggplant to a plate lined with paper towels and set aside. Repeat with remaining eggplant, adding olive oil as necessary, until all eggplant is browned.
Add any remaining olive oil and increase heat to medium-high.
Add garlic, oregano, and pepper flakes, and cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
Add tomato paste and cook, stirring constantly until evenly incorporated and tomato paste starts to fry. Add diced tomatoes. Bring to a gentle boil, reduce to a bare simmer and cook, stirring occasionally, until liquid is thickened into a sauce-like consistency, about 10 to 15 minutes. Season to taste with salt. Add fried eggplant and toss to combine.
Add zoodles to skillet and toss. Cook for a couple of minutes, until all is heated through.
Drizzle with extra virgin olive oil, garnish with grated ricotta salata and torn basil leaves and serve.

Nutrition facts

One serving yields 348 calories, 26 grams of fat, 28 grams of carbs, and 8 grams of protein.

Pasta alla Norma is one of the most famous Sicilian recipes in the world. It was named after Sicilian composer Bellini's hugely successful opera Norma.

It’s a pasta dish that uses eggplants, tomatoes, garlic, basil, and olive oil. A good amount of olive oil as a matter of fact.
The eggplants are fried then added to a garlicky tomato sauce and served over pasta sprinkled with fresh basil and aged ricotta salata.

Ricotta salata is a variation of ricotta that has been pressed, salted and dried. It’s a slightly sour medium-hard cheese that gives to Pasta alla Norma a unique rustic flavor.

It's the traditional cheese used for this dish — but who knows how many times I’ve made Pasta alla Norma using Pecorino or Parmesan cheese with excellent results.
Gourmets will tell you that using ricotta salata sets apart serious Pasta alla Norma from the mundane version.
But since it’s not easy to find, I say go with Pecorino or Parmesan if that’s what you have. It’s still going to be amazing.