Spaghetti alla Norma. Italian eggplant pasta recipe

The combination of eggplant with tomatoes, basil and cheese is perfect. If you add some Mediterranean seasoning, it will be the ultimate delight. Below we present the complete list of ingredients and how to prepare them step by step, to delight your loved ones with a delicious dish of Italian cuisine.

Spaghetti alla Norma – the ingredient

  • 400 grams whole macaroni
  • 2 eggplant
  • 3 garlic cloves
  • 1/2 bunch fresh basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chili flakes
  • 2-3 tablespoons olive oil
  • 1 tablespoon preserved capers
  • 1 tablespoon red wine vinegar
  • 400 g cherry tomatoes
  • 50 gr pecorino cheese

Spaghetti alla Norma recipe – How to prepare

Start by washing the eggplant and cutting it into 1-1.2 cm thick rings. Place it on a large work surface and sprinkle salt on it. Leave them like this for 20 minutes, until they dry out and the bitter juice comes out. Then rinse with cold water and wipe well with absorbent paper towels. Cut the eggplant slices into quarters, put them in a large bowl, and drizzle with a little olive oil. Sprinkle cayenne pepper, oregano, salt and pepper flakes over it. Leave them like this for 5-6 minutes.

Peel the squash, grate and chop it fine. Cut the basil stalks

Put a little olive oil in the skillet and let it heat up over a medium heat. Add the eggplant and brown a little on both sides, stirring constantly. Then add finely chopped garlic, basil stalks and capers. Cook the ingredients for 2-3 minutes and add, if necessary, a little olive oil.

Cut the tomatoes into small cubes and add them to the ingredients in the pan. Add the vinegar and let it simmer for another 15-20 minutes so that the liquid left by the tomatoes evaporates and turns into a thick sauce.

How to prepare pasta for Italian eggplant pasta recipe

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