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Spaghetti alla Norma with eggplant and tomatoes
Sicilian spaghetti with golden pan-fried eggplant, tomato sauce, garlic, and basil, finished with grated Parmesan. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Italian
Spaghetti alla Norma is a Sicilian pasta dish with eggplant: cubes of eggplant are pan-fried in olive oil until golden, then tossed with a tomato sauce flavored with garlic and basil. Traditionally, it is topped with grated ricotta salata, a firm, salted ricotta cheese; Parmesan or feta makes a good substitute at home.
Ingredients
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Instructions
Tip: tap a step to mark it as done.
Eggplant
12 minCut the eggplants into roughly 2 cm cubes. Heat 4 tbsp of the oil in a large skillet and cook the eggplant in batches for 5–6 minutes, until golden and tender. Season with salt and remove from the skillet.
Sauce
12 minBriefly sauté the chopped garlic and red pepper flakes in the remaining oil. Add the tomato puree and salt, and simmer for 10 minutes. Return the eggplant to the skillet and stir in most of the basil.
Pasta
10 minMeanwhile, cook the spaghetti in salted water according to the package directions, then drain.
Serve
Toss the spaghetti with the sauce and serve topped with the Parmesan and remaining basil leaves.
Tip: Cook the eggplant in small batches in hot oil. If you crowd the pan, it will release water and turn mushy instead of forming golden cubes.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 667 kcal
- Protein
- 22 g
- Carbohydrates
- 98 g
- of which sugars
- 15 g
- Fat
- 22 g
- of which saturates
- 4.6 g
- Fiber
- 11 g
- Salt
- 1.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Špagety s baklažánom a paradajkami alla Norma
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