Spaghetti Alla Norma
Indulge in the authentic Sicilian flavors of Spaghetti Alla Norma, a classic Italian pasta dish that combines tender fried eggplant, a rich tomato sauce, and aromatic fresh basil with perfectly al dente spaghetti. Enhanced by a sprinkling of creamy ricotta salata cheese, this vegetarian recipe strikes the perfect balance between comfort and elegance. The crispy, golden eggplant slices add a satisfying texture, while the simmered garlic-infused tomato sauce brings a depth of flavor that’s both hearty and savory. Easy to prepare in just 45 minutes, this dish is perfect for a weeknight family dinner or a special occasion. Garnish with extra basil for a pop of color and a burst of freshness. This pasta masterpiece celebrates simplicity with a medley of fresh, wholesome ingredients—making it a must-try for lovers of Italian cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 2 medium eggplant
- 5 tablespoons olive oil
- 3 cloves garlic
- 800 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 10 leaves fresh basil leaves
- 100 grams ricotta salata cheese
- 1 to taste salt
- 1 to taste black pepper
Instructions
Wash the eggplants and cut them into slices about 0.5 cm thick. Sprinkle them with a pinch of salt and let them sit for 20 minutes to draw out excess moisture.
After 20 minutes, pat the eggplant slices dry with a paper towel to remove the moisture and bitterness.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Fry the eggplant slices in batches until golden on both sides, about 3-4 minutes per side. Set aside the cooked eggplants on a paper towel-lined plate to drain any excess oil.
In the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic cloves and sauté them over low heat until fragrant, about 1-2 minutes, being careful not to burn them.
Add the canned crushed tomatoes into the skillet with the garlic. Stir in the dried oregano, and season with salt and black pepper to taste. Simmer the sauce over medium heat for 10-15 minutes, stirring occasionally.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about ½ cup of the pasta cooking water before draining the spaghetti.
Add half of the fried eggplant slices to the tomato sauce and stir gently to combine. Toss in a few fresh basil leaves for added flavor.
Transfer the drained spaghetti directly into the skillet with the sauce. Toss the spaghetti gently to coat it evenly with the sauce. If needed, use the reserved pasta cooking water to loosen the sauce to your desired consistency.
Serve the Spaghetti Alla Norma in individual bowls or plates. Top each serving with the remaining fried eggplant, additional fresh basil leaves, and a generous grating of ricotta salata cheese.
Enjoy your delicious and hearty Spaghetti Alla Norma!
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5602 mg | 244% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 75.3 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1095 mg | 84% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5302 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
