Spaghetti alla Norma
with Aubergine, tomato and ricotta
should I make it?
This is a famous Sicillian
summer dish and a great use for aubergines when they are in season and
plentiful (June - September).
I like to make it with small aubergines
whenever you can find them. That way you can avoid having to salt the
aubergines to remove the bitter juice.
How long will it take?
If you are using small
aubergines the sauce should take no longer
than about 25 minutes. If using larger aubergines you will probably
need to salt them and leave for up to an hour.
What ingredients do I need?
For about 2
people you will need:
I use any alternatives if I can't find certain
could use parmasan or pecorino if you can't find the salty ricotta. A
similar recipe to this using courgettes instead of aubergines can be
What preparation do I need to
do / what can I
do in advance?
The aubergines should be sliced
length ways in slices then cut into thin strips. If using large
aubergines, salt before cutting into strips and leave to drain.
are the main steps?
- Make a tomato sauce according to the
recipe here (try
to use hairloom tomatoes instead of cherry tomatoes if you can).
a pan of salted water for the pasta and add the spaghetti when the
starts to boil.
- While the tomato sauce is cooking fry the
slices of aubergine in a pan
with olive oil and season with salt and pepper.
- Once the aubergine slices are cooked add to
the tomato sauce and heat through.
pasta once it is al dente and add to the
pan with the aubergine and tomato sauce. Reserve some of the water used
to cook the pasta.
and coat the pasta with the aubergine and tomato sauce in the pan and
if the sauce needs it, add a
little of the reserved cooking water.
add chopped basil and some crumbs / shavings of the ricotta before
What are the
origins of this dish?
The sauce is Sicillian and its
name is believed to come from Vincenzo Bellini's "Norma".
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