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Spaghetti Alla Norma

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Spaghetti Alla Norma

fried eggplant and olive pasta with a cherry tomato sauce, herbs and ricotta

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Informations supplémentaires
30 min. | 669 kcal | easy | Family, Vegetarian | Printable version
Recipe Ingredients Nutritional values
1. Setup Bring a pot of salted water to a boil. Cut the eggplant into small cubes. Chop the olives, garlic and herbs. Cut the tomatoes in half.
2. Cook the pasta Add the pasta to the pot of water and cook 8-10 minutes until tender. Keep 1/4 2P | 1/3 3P cup of the cooking water for step 5 then drain.
3. Cook the eggplant Heat a generous drizzle of oil in a pan over medium high heat. Cook the eggplant 5-7 minutes until browned. Add salt. Add the olives and garlic and cook for 3-4 minutes. Remove from the pan.
4. Add the olives Add the tomatoes to the pan with 1/4 2P | 1/3 3P cup of water over medium heat. Add a pinch of sugar and salt. Cook 2-3 minutes then mash with a potato masher. Add a knob of butter to taste.
5. Add the pasta Add the cooked pasta, the cooking water, eggplant, Parmesan, 3/4 of the herbs and a drizzle of oil. Mix 1 minute. Adjust salt and pepper to taste.
6. Plate your dish Serve the pasta and garnish with the remaining herbs and the ricotta. *Fun fact: Pasta alla Norma, formerly called pasta con le melanzane “eggplant pasta”, is an Italian pasta and eggplant dish.** Bon appétit!
200gSpaghetti
1unitEggplant(s)
60mlRicotta Cheese
15gGrana Padano Cheese
30mlBlack Olives
1unitMulticolor Cherry Tomatoes
2unitGarlic Clove(s)
1unitBasil and Oregano
What you need pot, strainer, pan, bowl, potato masher
669 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 96g
32%
fat 23g
35%
cholesterol 22mg
7%
fiber 13g
52%
protein 22g
saturated 6g
30%
sodium 239mg
10%
sugar 14g
trans 0g