Spaghetti alla Norma
Norma spaghetti
- 400 g (14 oz) spaghetti
- 700 g (1 2/3 lb) ripe tomatoes
- 1 clove of garlic (optional)
- Fresh basil
- 3 medium size aubergines (eggplants)
- 100 g (4 oz - 1/2 cup) dried ricotta cheese
- Olive oil for seasoning and deep-frying
- Salt
- Dried chilly
- Time:
preparation: 30 minutes
plus 1 h to lose the bitter flavour of aubergines
cooking: 40 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: n.v. (kCal) - n.v. (kJ)
Protein: n.v. (g)
Total fat: n.v. (g)
Total carbohydrate: n.v. (g)
Sugars: n.v. (g)
Italian pasta with ricotta and aubergines, a delicious first course!
Peel the aubergines and cut them into thin slices lengthways. Put them in a large bowl, season and cover for 1 hour in order to lose their bitter flavour that would compromise your dish.
In a saucepan put the peeled, roughly-chopped tomatoes, the peeled clove of garlic, 4 basil leaves , 8 tablespoons olive oil and a pinch of dried chilly; season with salt and cook gently for 10-15 minutes.
Pat dry the aubergine slices with absorbent kitchen paper.
In a frying pan, brown them on both sides on a gentle heat. Drain on absorbent kitchen paper and keep them warm.
Meanwhile cook spaghetti "al dente", drain and toss into a large bowl. Dress them with the tomato sauce and crumbled cheese. Arrange the slices of aubergines on top of spaghetti, garnish with basil leaves and serve hot.
What's the right wine for " Norma spaghetti " ?
Our suggestion is: Ghemme a red wine from Piedmont - Italy.
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
