Spaghetti Alla Norma
This comforting Italian pasta dish features tender eggplant, rich tomato sauce, fresh basil, and spaghetti tossed together for a simple yet flavorful vegetarian meal.
Equipment
- Large pot or Dutch oven
- Medium skillet or saucepan
- Colander
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium eggplant, peeled and cubed
- 1 medium onion, finely chopped
- 2 garlic cloves, thinly sliced
- ½ teaspoon dried oregano
- 2 cups marinara sauce
- ½ cup fresh basil, chopped, plus extra for garnish
- 16 ounces spaghetti
- ¼ cup freshly grated Parmesan cheese
- Sea salt, adjusted to taste
- Black pepper, adjusted to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain well and set aside.
- While the pasta cooks, heat olive oil in a medium skillet over medium heat.
- Add the eggplant, onion, and garlic to the skillet. Season lightly with salt and black pepper. Cook while stirring occasionally until the vegetables become soft and the eggplant develops a golden color, about 6 to 8 minutes.
- Stir in the oregano, marinara sauce, and chopped basil. Let the sauce simmer gently for another 6 to 8 minutes until slightly thickened and fragrant.
- Add the cooked spaghetti to the sauce and toss until the pasta is evenly coated. Taste and adjust seasoning if needed.
- Divide into serving bowls and top with grated Parmesan cheese and extra fresh basil before serving.
Notes
- Salting the eggplant before cooking can help reduce bitterness if desired.
- Homemade marinara sauce adds extra freshness and flavor.
- For a spicy version, add a pinch of red pepper flakes to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.