Pasta salad alla norma
Indulge in the flavors of Italy with this delectable Pasta Salad alla Norma. Brimming with fresh ingredients and savory seasonings, it's a taste sensation you won't want to miss.
Ingredients:
- 1 medium to large eggplant, cut into 3/4-inch cubes
- Kosher salt
- 340g penne rigate
- 1/3 cup olive oil
- 2 cups cherry tomatoes, halved if large
- 2 tablespoons capers
- 1 clove garlic, finely chopped or grated
- 1 tablespoon red wine vinegar
- 230g small mozzarella balls (pearls)
- 1/4 cup torn fresh basil leaves
Instructions:
- Place the sliced eggplant in a colander and sprinkle with 1 teaspoon of salt. Allow it to sit for 30 minutes to 1 hour, tossing occasionally. Afterward, rinse it thoroughly and drain well. Gently press dry with paper towels.
- In a large pot, bring salted water to a boil. Cook the penne pasta following the instructions on the package.
- While the pasta is cooking, heat the oil in a large skillet over medium-high heat until it begins to shimmer. Add the eggplant and cook, stirring occasionally, until it becomes very tender and achieves a golden brown color, usually around 8 minutes. Then, introduce the cherry tomatoes, capers, and garlic. Cook while stirring frequently until the tomatoes start to break down, typically about 2 minutes. Transfer everything to a spacious bowl.
- Combine the drained pasta with the eggplant mixture in the bowl, incorporating the vinegar and seasoning with salt to your preference. Allow it to cool down to a slightly warm or room temperature before gently folding in the mozzarella and basil. Serve promptly or store in the refrigerator for up to 4 hours.
Summary:
- Calories: 2823 kcal
- Fat: 129 g
- Protein: 105 g
- Carbs: 315 g
- Potassium: 3373 mg
- Magnesium: 371 mg