Egg noodles a la norma
2 servings
30 minutes
Egg noodle a la Norma is an exquisite blend of traditional Italian pasta and vibrant Sicilian sauce. The name is inspired by the famous dish 'Pasta a la Norma', which combines sweet eggplants, juicy tomatoes, and delicate cheese. This version uses egg noodles for added richness in texture. Eggplants are fried to a golden crust, while tomatoes turn into a fragrant sauce with garlic and basil. Mozzarella cheese melts to create a delicious creamy consistency, while parmesan adds zest. This dish is perfect for a cozy family dinner or a romantic evening with a glass of red wine.
1
Prepare all the ingredients.
2
Cut the eggplants into 1.5 cm cubes. Halve the cherry tomatoes. Mince the garlic.
- Eggplant: 1 piece
- Cherry tomatoes: 200 g
- Garlic: 2 cloves
3
In a large pot, bring water with salt to a boil at a ratio of 1 tablespoon of salt per 1 liter of water.
- Salt: 1 tablespoon
4
Put the noodles in the pot and boil for almost done, 40 seconds.
- Egg noodles: 200 g
5
Drain the noodles in a colander and quickly rinse under cold water.
6
Heat olive oil in a large skillet and fry the eggplants until cooked.
- Olive oil: 2 tablespoons
- Eggplant: 1 piece
7
In another pan, quickly sauté garlic in olive oil, then add crushed and fresh tomatoes.
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Passata (sieved tomatoes): 500 g
- Cherry tomatoes: 200 g
8
Add eggplants to the tomato mixture, season with salt and pepper, and simmer over medium heat until the sauce thickens.
- Eggplant: 1 piece
- Salt: 1 tablespoon
- Ground black pepper: pinch
9
Add grated mozzarella and basil leaves half a minute before it's ready. Let the mozzarella melt and become part of the sauce.
- Pizza mozzarella (low-moisture): 60 g
- Green basil: 2 sprigs
10
Add the noodles to the pan, stir, and heat for half a minute.
- Egg noodles: 200 g
11
Serve the noodles on plates and sprinkle with grated Parmesan.
- Grated Parmesan cheese: 60 g
