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
Ingredients
- 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
Method
- 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.
- Rinse and squeeze the aubergine slices, then dice them.
- 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.
- 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.
- 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).
- Once cooked, drain the spaghetti, save a little bit of cooking water.
- 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.
- 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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