Pasta alla Norma

Pasta alla Norma combines al dente spaghetti with roasted eggplant and fresh tomatoes, topped with crumbled feta and basil for a burst of Mediterranean flavor. It's simple, comforting, and oh-so-satisfying.

Course Main Course

Cuisine Italian

Keyword comfort food, eggplant, Italian cuisine, pasta, vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings -4 servings

Calories 400kcal

Author Liza A

Ingredients

1 large firm eggplant a.k.a. aubergine
½ lb spaghetti
4 tbsp olive oil
2 cloves garlic peeled and thinly sliced
¼ tsp crushed red pepper
1 lb tomatoes chopped
½ cup crumbled feta cheese
1 bunch fresh basil
Sea salt and freshly ground pepper

Instructions

Trim stem off from eggplant. Slice lengthwise into ¼ inch strips. Place in a colander, sprinkle with salt and let rest for 30 minutes. Dry with tea cloth.
Meanwhile, cook spaghetti in salted boiling water per package instructions. Drain and set aside.
Heat olive oil in large skillet over medium high heat. Fry eggplant until they are soft and browned. Drain on paper towel and set aside.
Using the same pan, fry garlic until fragrant. Add crushed red pepper and chopped tomatoes; stir and cook until tomatoes are soft. Stir in fried eggplant strips and season with salt and pepper. Add crumbled feta cheese and torn basil leaves. Add spaghetti and toss around until heated through. Transfer to a serving plate and sprinkle with more crumbled feta cheese.
Enjoy!

Notes

Recipe inspired by Rick Stein

Nutrition