Spaghetti Alla Norma | Chef CookIt

Informations supplémentaires

30 min. | 669 kcal | easy | Family, Vegetarian | Printable version

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

fiber 13g

52%

protein 22g

saturated 6g

30%

sodium 239mg

10%

sugar 14g

trans 0g