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Spaghetti alla Norma (pasta with aubergine/eggplant in tomato sauce)
This traditional Sicilian vegetarian pasta dish is super easy to make and packed with flavour, perfect for any night of the week.
Ingredients
- 2 aubergine eggplant
- 400 g tinned tomatoes
- 2 tbsp olive oil
- 2 cloves garlic minced
- 20 g basil a bunch of fresh basil
- 1 tsp dried oregano
- 1 tsp dried chilli flakes
- 2 tbsp capers
- 100 ml dry white wine
- 2 tbsp tomato puree
- 1/2 lemon zest
- 2 tbsp parmesan
- salt and pepper to taste
- 400 g spaghetti
Instructions
- cut the aubergine/eggplant into 2cm cubes and place in a colander with a tsp salt and leave 20 minutes then rinse under cold water and pat dry
- Place oil in pan and fry the aubergine for about 8 minutes then add the garlic for 2 minutes
- Add the tinned tomatoes, dried oregano and capers and cook for 15 minutes then add wine, tomato puree half the cheese and basil and cook for 10 minutes more. Season to taste.
- Cook the spaghetti in boiling water for approx 8 minutes till al dente (cooked but still with a bite to it), drain and add 2 tablespoons of the cooking water to the sauce, stir in then mix the spaghetti with the pasta alla norma sauce
- Serve with lemon zest, the remaining basil and parmesan
Notes
This pasta alla norma sauce will keep for a few days in the fridge or you can make the sauce ahead (without the pasta) and it can be frozen for up to 6 months. Remember to always reheat a sauce till piping hot.
Traditionally it is ricotta salata cheese that is used in this recipe but I usually use either parmesan or pecorino cheese as they are easier to get.
Make sure you use good quality tinned tomatoes to make your sauce. I like the tinned cherry tomatoes that are available in lots of supermarkets now as they are packed with flavour.
Nutrition
Calories: 563kcalCarbohydrates: 98gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 306mgPotassium: 1136mgFiber: 13gSugar: 16gVitamin A: 755IUVitamin C: 18mgCalcium: 133mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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