Spaghetti alla Norma is a pasta dish originally from Catania, Italy. The combination of tomatoes, aubergine (eggplant), mozzarella and basil create a lovely body to this dish. I usually cook spaghetti with this dish but any type will do. This is a lovely and probably one of the most popular and easiest pasta recipes. Also being vegetarian main dish makes this ideal for most diners. I usually serve Spaghetti alla Norma with Garlic Bread as a side dish for an all round meal. Other popular pasta dishes include Pasta with Mushroom Sauce. This is a lovely vegan dish that is also very popular.
Spaghetti alla Norma
One of the more simple Italian vegetarian pasta dishes but the eggplant adds such a delicate texture, the dish is superb.
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Servings: 4 people
Calories: 677kcal
Ingredients
- 1 lb spaghetti 450 g
- 2 tbsp olive oil 30 ml
- 1/2 lb mozzarella diced, 225 g
- 3 cloves garlic finely chopped
- 1 1/2 lbs tomatoes diced, 675 g
- 1 lb eggplant peel/dice, 450 g
- 10 leaves basil chopped
- Salt to taste
- ground pepper to taste
Instructions
- Heat the oil in a skillet large enough to hold the cooked pasta over moderate heat and sauté the garlic for 1 to 2 minutes.2 tbsp olive oil, 3 cloves garlic
- Add the tomatoes, salt, and pepper and cook until the liquid from the tomatoes has evaporated, about 10 minutes.1 1/2 lbs tomatoes, Salt, ground pepper
- Add the eggplant, stirring to combine, and cook covered for 15 minutes.1 lb eggplant
- Add the cooked spaghetti, mozzarella, and basil and toss to combine.1 lb spaghetti, 1/2 lb mozzarella, 10 leaves basil
- Serve Immediately into warmed bowls
Notes
Notes:
- I normally use spaghetti for this dish but you can others. Just cook the pasta according to package directions and drain well.
Nutrition
Calories: 677kcal | Carbohydrates: 93g | Protein: 34g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 1566mg | Potassium: 728mg | Fiber: 10g | Sugar: 12g