Spaghetti alla norma

2 servings

95 minutes

Spaghetti alla Norma is a true embodiment of Sicilian cuisine, rich in the flavors of the Mediterranean sun. This dish originated in Sicily and is said to be named after Vincenzo Bellini's opera 'Norma.' Its base includes tender eggplants fried to softness, juicy tomatoes, aromatic garlic, and fresh basil. Spaghetti soaked in velvety tomato sauce and sprinkled with delicate ricotta create a perfect blend of sweetness, slight bitterness from the eggplants, and spiciness from the pepper. This dish not only satisfies hunger but also transports taste buds to cozy Italian trattorias filled with warm hospitality. It pairs perfectly with robust Sicilian wine, making every meal a small celebration.

Energy value per serving

• Calories: 984
• Proteins: 23.3g
• Fats: 48.6g
• Carbohydrates: 112.2g

Ingredients

• Spaghetti: 250 g
• Eggplants: 2 pc
• Tomatoes: 4 pc
• Garlic: 2 clove
• Red chilli pepper: 1 pc
• Basil leaves: 8 pc
• Ricotta cheese: 100 g
• Olive oil: 4 tbsp
• Sea salt: pinch
• Ground black pepper: to taste

Cooking steps

1. Wash medium-sized eggplants and cut them into strips. Place under a press, sprinkling with coarse sea salt, and leave for about 40 minutes. This is necessary to remove excess moisture and bitterness from the eggplants. Additionally, during frying, they will absorb less oil and acquire a lighter texture.

   Required ingredients:

   • Eggplants: 2 pieces
   • Sea salt:  pinch

2. To prepare tomato sauce, peel the tomatoes and cut them into medium pieces. Heat olive oil in a pan and sauté crushed garlic and a small piece of red hot pepper. After the garlic aroma is evident, remove the garlic from the pan, as we won't need it anymore. Add the tomatoes to the pan with the pepper and simmer for 10-15 minutes.

   Required ingredients:

   • Tomatoes: 4 pieces
   • Olive oil: 4 tablespoons
   • Garlic: 2 cloves
   • Red chilli pepper: 1 piece

3. In another pan, fry the eggplants in olive oil for 20 minutes until soft.

   Required ingredients:

   • Eggplants: 2 pieces
   • Olive oil: 4 tablespoons

4. Boil the spaghetti in salted water until al dente.

   Required ingredients:

   • Spaghetti: 250 g

5. Combine the eggplants with the tomatoes and simmer together for another 5 minutes. In the last minute, add basil leaves, a little salt, and black pepper.

   Required ingredients:

   • Eggplants: 2 pieces
   • Tomatoes: 4 pieces
   • Basil leaves: 8 pieces
   • Sea salt:  pinch
   • Ground black pepper:  to taste

6. Combine spaghetti with vegetable sauce, mix well, and add ricotta. Serve with a robust Sicilian wine.

   Required ingredients:

   • Spaghetti: 250 g
   • Ricotta cheese: 100 g