Pasta alla Norma Recipe

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Ingredients:

Serving

2 large, firm eggplants
extra-virgin olive oil
1 tbsp dried oregano
optional: 1 dried red chili, crumbled
4 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, stems finely chopped , leaves reserved
1 tsp good herb or white wine vinegar
2 14- oz cans of good-quality chopped plum tomatoes , or 2 cups passata
sea salt and freshly ground black pepper
1 lb dried spaghetti
6 oz salted ricotta, pecorino, or parmesan cheese, grated

Directions:

First of all, get your nice firm eggplants and cut them into quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces. Get a large nonstick pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to. Give the eggplants a toss so the oil coats every single piece and then sprinkle with some of the dried oreganothis will make them taste fantastic. Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the second batch.
When the eggplants are all cooked, add the first batch back to the panat this point I sometimes add a sneaky dried red chili. Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of herb vinegar and the cans of tomatoes, which you can chop or whiz up. Simmer for 10 to 15 minutes, then taste and correct the seasoning. Tear up half the basil leaves, add to the sauce, and toss around.
Get your spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste, and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil, grated cheese, and oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	502.25 Kcal (2103 kJ)
Calories from fat	20.95 Kcal
		% Daily Value*
Total Fat	2.33g	4%
Sodium	16.83mg	1%
Potassium	1011.62mg	22%
Total Carbs	104.27g	35%
Sugars	15.42g	62%
Dietary Fiber	11.62g	46%
Protein	18.25g	36%
Vitamin C	32.2mg	54%
Iron	3.9mg	21%
Calcium	70.9mg	7%

Amount Per 100 g
Calories	115.96 Kcal (486 kJ)
Calories from fat	4.84 Kcal
		% Daily Value*
Total Fat	0.54g	4%
Sodium	3.89mg	1%
Potassium	233.57mg	22%
Total Carbs	24.08g	35%
Sugars	3.56g	62%
Dietary Fiber	2.68g	46%
Protein	4.21g	36%
Vitamin C	7.4mg	54%
Iron	0.9mg	21%
Calcium	16.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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