Classic Spaghetti alla Norma Recipe

2023-07-11

By Chef Giovanni

Italian Cuisine

Main Course

Enjoy a taste of Italy with this easy Spaghetti alla Norma recipe! A classic Italian pasta dish that is associated with the region of Sicily.

The Inspiration for Pasta alla Norma

It is believed to have originated in the city of Catania, which is located on the eastern coast of Sicily. The dish takes its name from the opera Norma by the Sicilian composer Vincenzo Bellini. Featuring eggplant, juicy tomatoes, garlic and fresh basil, this pasta dish is perfect for a cozy night.

Pasta: A Delicious History

Pitfalls on Spaghetti alla Norma

 Choosing the right eggplant: The eggplant is a key ingredient in Spaghetti alla Norma, and it's important to choose the right one. Look for firm, shiny eggplants without any bruises or scars. Choose an eggplant that is fresh and has small seeds, as this will have a milder flavor.

 Salting the eggplant: Salting the eggplant before cooking can help to remove any bitterness and prevent it from absorbing too much oil. To do this, cut the eggplant into cubes or slices, sprinkle salt over it, and let it sit for about 30 minutes, may this article save you time 10 Tips for Guru-Style Cuts.

 Preparing the tomato sauce: A good tomato sauce is essential to any pasta recipe, and Spaghetti alla Norma is no exception. The sauce should be made with fresh, ripe tomatoes, garlic, and olive oil. It's important to cook the garlic slowly over low heat until it becomes fragrant, but be careful not to burn it. Give our article a shot The Charm of Italian Sautéing.

 Cooking the spaghetti al dente: Spaghetti alla Norma is traditionally served with spaghetti, which should be cooked al dente so that it's firm to the bite. Make sure to cook the spaghetti in plenty of salted boiling water for about 8-10 minutes, stirring occasionally.

 Combining and serving: Spaghetti alla Norma is typically served by tossing the cooked spaghetti with the eggplant and tomato sauce. Be sure to mix everything together well so that the spaghetti is evenly coated. Finally, garnish with fresh basil leaves and grated ricotta salata for added flavor.

 Avoiding mushy eggplant: Be careful not to overcook the eggplant, as it can become mushy and spoil the texture of the dish. Cook it until it's tender but still holds its shape.

 Using a good quality cheese: The ricotta salata is an important element of Spaghetti alla Norma and provides a salty and slightly tangy flavor to balance the sweetness of the tomato sauce. Be sure to use a good quality ricotta salata for the best results.

Ingredients

• 1 pound spaghetti

• 1/2 cup olive oil

• 1 large eggplant, diced

• 1 large onion, chopped

• 4 garlic cloves, minced

• 1/2 teaspoon red pepper flakes

• 1 can (28 ounces) diced tomatoes

• 1/2 cup grated Parmesan cheese

• 12 fresh basil leaves

Instructions

1. Cook the spaghetti according to package instructions.

2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until golden brown, about 10 minutes.

3. Add the onion, garlic, and red pepper flakes and cook until the onion is tender, about 5 minutes.

4. Add the tomatoes, reduce heat to low, and simmer for 15 minutes.

5. Drain the spaghetti and return it to the pot. Add the sauce and toss to combine.

6. Top with Parmesan cheese and basil leaves to serve.

Preparation Time 15 min

Cook Time 30 min

Total time 45 min

Nutrition Facts

Calories: 660

Fat: 26 g

Saturated Fat: 5 g

Carbohydrates: 90 g

Fiber: 9 g

Sugar: 10 g

Protein: 20 g

Regional Ingredients Variations of Spaghetti alla Norma

Calabria, they may add some spicy 'nduja sausage to the sauce, along with the eggplant and tomatoes. This variation is commonly known as "Spaghetti alla Norma Calabrese."

Campania, they may use San Marzano tomatoes in the sauce, along with the eggplant and ricotta salata cheese. This variation is commonly known as "Spaghetti alla Norma Campana."

Puglia, they may use roasted red peppers in the sauce along with the eggplant and tomatoes. This variation is commonly known as "Spaghetti alla Norma Pugliese."

Sicily, they may add some sardines to the sauce, along with the eggplant and tomatoes. This variation is commonly known as "Spaghetti alla Norma alla Siciliana."

Liguria, they may use pesto instead of tomato sauce, and may top the dish with some fried eggplant cubes and shaved Parmigiano-Reggiano cheese. This variation is commonly known as "Spaghetti alla Norma con Pesto." 

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