Pasta alla Norma

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INGREDIENTS

NAME

WEIGHT

VOLUME

Salt

For pasta water 

-

Spaghetti, dried

450 g  / 1 lb

-

Pasta water, reserved  

40 g

40 mL / ½ cup 

Olive oil, extra virgin

30 g

30 mL / 2 tbsp

Eggplant

1 kg / 2 lb 

2 eggplants

Oregano, dried 

6 g

1 tbsp

Olive oil, extra virgin

15 g 

15 mL / 1 tbsp

Garlic, finely sliced 

12 g

4 cloves 

Basil, stems, chopped

-

1 bunch

White wine vinegar 

5 g

5 mL / 1 tsp 

Tomatoes, diced, canned 

800 g / 28 oz

1 can

Salt

To taste 

-

Black pepper, freshly ground 

To taste 

-

Basil, leaves, torn

-

½ bunch

Parmesan cheese, grated

170 g / 6 oz 

2½ cups 

Basil, leaves, torn 

For garnish

-

Olive oil, extra virgin

For garnish

-

METHOD

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until a few minutes before al dente. Drain, reserving ½ cup pasta water. 
  2. In a large skillet, heat olive oil over medium-high heat. Working in batches, fry eggplant, adding extra olive oil if necessary. Sprinkle with oregano and toss to coat all sides. 
  3. Once eggplant has browned on all sides, lower heat to medium and add olive oil, garlic, and basil stems. Stir to combine. 
  4. Add white wine vinegar, tomatoes, salt and black pepper. Simmer for about 10 to 15 min. Stir in basil leaves. 
  5. Stir in spaghetti and a little of the reserved pasta water to the sauce.  Divide pasta evenly among four plates, spooning extra sauce on top. 
  6. Garnish with Parmesan cheese, basil and olive oil.

NOTES

  • Any long pasta noodle is suitable
  • Alternatively, you can use ricotta or Pecorino cheese

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