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.

4.83 from 40 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Mozzarella, Pasta, Spaghetti All Norma, Vegetables

Prep Time: 3

Cook Time: 25

Total Time: 28

Servings: 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