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pasta alla norma

Pasta Alla Norma

A delicious classic pasta dish from Sicily with aubergine or eggplant and tomato.  Simple Vegetarian food that is full of flavour and very comforting. Pasta alla Norma or Spaghetti alla Norma

Course Lunch, Main Course, Main Dish
Cuisine Italian
Keyword aubergine, eggplant, pasta, tomato
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 350 kcal
Author Carla Zanardi

Ingredients

  • 100-150 g Spaghetti We used fresh Caserecce in Sicily. If I'd been able to find the right flour I might have made some.
  • 1 Aubergine or Eggplant
  • 300 g Passata
  • 1 tablespoon Sundried Tomato Paste thinned in a little water
  • 2 cloves Garlic chopped and crushed in a little salt
  • 2 tablespoons Olive oil
  • 2 handfuls Fresh Basil leaves
  • 2 tablespoons Salted Ricotta Grated finely

Instructions

  1. Slice the aubergine into thin rounds about 1/4cm thick.

  2. Fry the aubergine or eggplant in olive oil, if necessary in batches, till fully cooked and slightly caramelised, then cut into thin matchstick slices

  3. Heat the crushed garlic in a little oil in another pan for a couple of minutes
  4. Add the passata and tomato paste and reduce down by about a third before adding the basil. Cook for five more minutes before stirring through the aubergine and heating through gently. Add salt and pepper to taste

  5. Meanwhile, prepare the pasta as directed on the packet.

  6. Drain the pasta and add to the sauce. Mix thoroughly in the pan
  7. Serve, topped with grated ricotta
Nutrition Facts
Pasta Alla Norma
Amount Per Serving
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.