Pasta alla Norma, a classic Sicilian dish, features perfectly al dente pasta bathed in a rich tomato sauce, studded with fried eggplant, and finished with a shower of ricotta salata or grated cheese. Yotam Ottolenghi, the Israeli-British chef and restaurateur known for his vibrant and innovative cooking, offers a unique take on this beloved dish. His version, showcased on the Ottolenghi Test Kitchen YouTube channel [YouTube video], incorporates smoky charred eggplant, a creamy tahini sauce, and a vibrant parsley topping, creating a flavor profile that’s both familiar and exciting.
This article delves into Ottolenghi’s take on Pasta alla Norma, addressing some of the questions viewers have raised and providing insights into the key elements that make this dish stand out.
The Allure of Smoky Charred Eggplant
A signature element of Ottolenghi’s version is the deeply caramelized and smoky eggplant. Unlike the traditional method of pan-frying, Ottolenghi uses a high-heat griddle pan to char the eggplant pieces. This technique imbues the vegetable with a rich, smoky flavor that complements the sweetness of the tomatoes beautifully. Viewers have inquired about alternatives to grilling – a good substitute would be roasting the eggplant in a preheated oven at 400°F (200°C) for about 30-35 minutes, turning them halfway through, until tender and slightly charred.
The Power of Tomato and Spice
The base of the sauce in Ottolenghi’s recipe relies on good quality canned tomatoes and a hint of spice. While the recipe calls for fresh chilies, viewers with a lower spice tolerance can use a pinch of red pepper flakes for a subtle kick. The key is to achieve a balance between the sweetness of the tomatoes and a touch of heat.
Some viewers have expressed concerns about the charring of tomatoes alongside the eggplant. While charring both adds depth of flavor, it’s not essential. You can simply roast the tomatoes with the eggplant or add them directly to the pan with the garlic and tomato paste for a quicker option.
The Creaminess of Tahini
One of the most distinctive elements of Ottolenghi’s recipe is the introduction of tahini, a paste made from toasted sesame seeds. The tahini adds a touch of nuttiness and creaminess that beautifully complements the smoky eggplant and tangy tomato sauce. Viewers with nut allergies can omit the tahini altogether, or substitute with a similar amount of cashew butter or creamy almond butter, keeping in mind that the flavor profile will differ slightly.
The tahini sauce is created by whisking together tahini, garlic, lemon juice, and water. For a thinner consistency, simply add more water a tablespoon at a time until you reach your desired texture.
Bringing it All Together: Cooking Tips and Variations
Ottolenghi emphasizes reserving some of the pasta water. This starchy water helps create a silky sauce that clings beautifully to the pasta. Don’t be shy about adding a splash or two as you toss the cooked pasta with the sauce.
While Ottolenghi uses spaghetti in his recipe, feel free to experiment with other pasta shapes. Short, wide pastas like penne or rigatoni work well, as do tube-shaped pastas like bucatini.
The final flourish in Ottolenghi’s version is a vibrant parsley topping. Chopped fresh parsley adds a refreshing element that cuts through the richness of the dish.
Beyond the Recipe: Additional Considerations
Vegan Option: This recipe can be easily adapted for a vegan diet. Simply omit the cheese and use a plant-based yogurt in place of the tahini, adjusting the amount of lemon juice to balance the flavors.
Leftovers: The leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of pasta water or vegetable broth to loosen the sauce if necessary.
Serving Suggestions: Ottolenghi recommends serving this dish on a large platter for a visually striking presentation.
Ottolenghi’s Pasta alla Norma offers a delightful twist on a classic dish. The smoky eggplant, rich tomato sauce, creamy tahini dressing, and vibrant parsley topping come together to create a symphony of flavors and textures. With its focus on readily available ingredients and adaptable techniques, this recipe is approachable for both novice and experienced home cooks. So, fire up your grill, embrace the smoky char, and get ready to experience a whole new take on a beloved Italian dish.
FAQ’S
What is Pasta Alla Norma Ottolenghi?
Ottolenghi’s Pasta Alla Norma features roasted eggplant strips bathed in a rich tomato sauce, tossed with pasta, and finished with salty ricotta salata and fresh basil. Unlike the traditional recipe that might involve frying the eggplant, Ottolenghi’s method roasts them, resulting in a less oily and more flavorful dish.
Where can I find the recipe?
The recipe appears in Ottolenghi’s cookbook “Simple” [1]. However, you’ll also find it recreated by many food bloggers online who offer step-by-step instructions and occasional variations.
What ingredients will I need?
The beauty of this recipe lies in its use of simple ingredients:
Eggplant
Olive Oil
Garlic
Dried Chilies (optional)
Canned Tomatoes
Oregano
Sugar
Pasta (Spaghetti is traditional)
Ricotta Salata (or Parmesan cheese)
Fresh Basil
Is the recipe vegetarian?
Yes, Pasta Alla Norma Ottolenghi is entirely vegetarian, making it a great option for meatless meals.
What substitutions can I make?
Eggplant: If you don’t have eggplant, zucchini or another summer squash can be used as a substitute. However, the flavor and texture will differ slightly.
Ricotta Salata: Parmesan cheese is a readily available option for those who can’t find ricotta salata. Pecorino Romano is another alternative, although it has a stronger flavor.
Dried Chilies: If you don’t like spice, simply omit the chilies.
What tips do I need to know for roasting the eggplant?
Salting: Some recipes call for salting the eggplant slices before roasting to draw out moisture. Ottolenghi’s recipe skips this step, relying on the heat of the oven to achieve the desired texture.
Don’t be afraid of browning: The eggplant slices may look brown and crispy after roasting, but that’s perfectly fine. This adds depth of flavor to the dish.
How can I make the tomato sauce richer?
Use high-quality tomatoes: Opt for canned plum tomatoes for the best flavor. San Marzano tomatoes are a popular choice.
Simmer the sauce: Let the sauce simmer for at least 15 minutes to allow the flavors to develop and thicken.
What kind of pasta should I use?
Spaghetti is the traditional choice for Pasta Alla Norma. However, any long pasta like bucatini, fettuccine, or even rigatoni would work well.
How do I serve Pasta Alla Norma Ottolenghi?
Once you’ve tossed the pasta with the sauce and roasted eggplant, plate it up and garnish with fresh basil leaves. A sprinkle of ricotta salata or parmesan cheese adds a salty and creamy element to the dish. Crusty bread pairs perfectly for mopping up any leftover sauce.
Is there anything I can do to elevate the dish further?
Fresh herbs: Add a pinch of red pepper flakes for a touch of heat, or incorporate other fresh herbs like parsley or oregano alongside the basil.
Roasted pine nuts: Toasted pine nuts add a delightful textural contrast and a nutty richness.
Burst cherry tomatoes: For a touch of sweetness and acidity, consider adding a handful of halved cherry tomatoes to the sauce towards the end of simmering.
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