Spaghetti alla Norma

Spaghetti alla norma Spaghetti alla norma

A traditional pasta recipe from Sicily, full of flavour and easy to make at home! The aubergine adds a delicious texture and aroma to the delicious and sweet Agromonte cherry tomato sauce.

4 people 10 minutes 40 minutes


  • 2 bottle Agromonte ready-to-use cherry tomato pasta sauce
  • 1 - Aubergine
  • 1 - Basil Leaves
  • 1 - Extra virgin olive oil or sunflower oil
  • 360 g Rummo Spagetti


  1. Wash and dry the aubergine, then cut off the ends. Cut the aubergine in one centimeter thick slices and place them in a colander. Sprinkle some salt and place a heavy container on top of them, to release the water in aubergines. Rest for 20-30 minutes.
  2. Rinse and squeeze the aubergine slices, then dice them.
  3. In a frying pan, add 3 – 4 spoons of extra virgin olive oil or sunflower oil and fry the aubergine until golden in colour. Then place the aubergine on a tray covered with kitchen paper and gently press the kitchen paper to remove excess oil.
  4. In a different frying pan, pour the Agromonte cherry tomato sauce and add some basil leaves (optional). Cook for two minutes on medium heat then add the aubergine. Cook for 3 – 4 minutes.
  5. In the meantime, place a sauce pan with plenty of water on the hob and bring to the boil. When the water boils, add a pinch of coarse sea salt. Once the water returns to boiling, add the spaghetti and cook for 8-9 minutes, depending on how much “al dente” you like your pasta (check the packaging for information about cooking time).
  6. Once cooked, drain the spaghetti, save a little bit of cooking water.
  7. Pour the spaghetti in the frying pan with the Agromonte tomato sauce and the aubergine. Toss for a couple of minutes over medium heat, adding splashes of the cooking water to emulsify the pasta sauce.
  8. Put the pasta in serving dishes, garnish with some grated salty ricotta or Parmigiano Reggiano PDO and decorate with some basil leaves (additional).
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