Spaghetti Alla Norma is a dish that I really enjoyed eating while on vacation in Palermo last summer. It is a vegetarian dish, very refreshing, lots of tomato sauce, eggplants (not my favorite but I can handle it with lots of sauce!) and my favorite ingredient: CHEESE!
I made a few variations because I didn’t have ricotta cheese. I made it for dinner last night. Maybe a little heavy for dinner. I’m having the leftovers for lunch today.
This is what the result looked like:
- Pasta Alla Norma
Would you try it?
1 can of peeled and chopped tomatoes
1 small eggplant, chopped into 2 inch cubes
1 clove garlic, thinly sliced
2 Tbsp olive oil
1/4 cup of feta cheese
225 grams of spaghetti
Dried or fresh basil
Fry the garlic in the olive oil.
Add the tomatoes.
Simmer for 20 minutes.
Eggplants: deep fry, stir fry or grill them. Your choice. I stir fried them.
Add the cooked eggplants to the tomato sauce halfway when it’s simmering.
If you’re using dried basil, sprinkle some at the same time you add the eggplants.
If you’re using fresh basil, add a couple of leaves after the sauce is done.
Cook pasta according to packet instructions.
Don’t forget: water should be as salty as the sea.
Remember: no salt in the tomato sauce.
Toss the pasta over the tomato sauce, stir well and then add the feta cheese.
Enjoy a lot.