If you sit down to dinner in any home in Sicily, or ask for the menu in any of its restaurants, a dish you are very likely to find is Pasta alla Norma, a delicious dish made with a rich tomato sauce, fried aubergines, fresh basil, and traditionally topped with ricotta salata, a firm cousin of ricotta.
As regular readers will know, I'm working with innovative pasta brand, Explore Cuisine to share my take on some classic pasta dishes using their range of organic, gluten-free, protein-packed and high-fibre pastas using exciting ingredients such as beans, lentils, rice, & chickpeas.
As a “pasta pioneer”, this month, I'm using Explore Cuisine Organic Edamame Spaghetti to create a family-friendly, satisfying take on Pasta All Norma that's gluten-free, high-protein and easily vegan!
In the proper method of making spaghetti all norma, you would simmer the sauce over a few hours until very rich and flavourful, but for busy families, this 10-minute version ticks a lot of boxes. Here's how to make it.
Ingredients
- 2 aubergine (eggplant) chopped into 2cm pieces
- 1 tsp salt
- 1/4 tsp chilli flakes
- 2 tbsp olive oil
- pinch freshly ground black pepper
- 2 tsp capers
- 2 large cloves (2) garlic minced or finely chopped
- 10 g (0.4 oz) fresh basil shredded
- 800 g (1.8 lb) canned chopped tomatoes
- 200 g (7.1 oz) Explore Cuisine Organic Edamame Spaghetti
- 40 g (1.4 oz) pecorino or vegetarian hard cheese alternative grated
Method
You have a quick job to do before you start - this could be done 20 mins to a few hours before you begin cooking. Place the aubergine chunks in a colander over a bowl, and sprinkle with the salt. Mix so that all sides are coated, then leave. After at least 20 minutes, you'll see quite a bit of liquid has been drawn from the aubergine and drained into the bowl below. Discard the salty water, pat the aubergine dry and put back into the bowl.
Add the chilli flakes and pepper to the bowl and mix to evenly coat the aubergine.
Warm the olive oil over a medium heat in a large pan, then tip the aubergine in.
Fry for 4 minutes until soft.
Add the capers and garlic and fry for a further minute.
Add the tomatoes and basil.
Simmer to reduce for 5 minutes.
Meanwhile, cook rinse and drain the Explore Cuisine Organic Edamame Spaghetti according to the pack instructions.
Stir the spaghetti into the sauce.
Serve to plates on its own. Serve with an optional sprinkle of grated pecorino cheese, or a vegan alternative, on top.
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10-Minute Vegan Spaghetti Alla Norma Recipe
Ingredients
- 2 aubergine (eggplant) chopped into 2cm pieces
- 1 tsp salt
- 1/4 tsp chilli flakes
- 2 tbsp olive oil
- pinch freshly ground black pepper
- 2 tsp capers
- 2 large cloves (2) garlic minced or finely chopped
- 10 g (0.4 oz) fresh basil shredded
- 800 g (1.8 lb) canned chopped tomatoes
- 200 g (7.1 oz) Explore Cuisine Organic Edamame Spaghetti
- 40 g (1.4 oz) pecorino or vegetarian hard cheese alternative grated
Instructions
- You have a quick job to do before you start - this could be done 20 mins to a few hours before you begin cooking. Place the aubergine chunks in a colander over a bowl, and sprinkle with the salt. Mix so that all sides are coated, then leave
- After at least 20 minutes, you'll see quite a bit of liquid has been drawn from the aubergine and drained into the bowl below. Discard the salty water, pat the aubergine dry and put back into the bowl.
- Add the chilli flakes and pepper to the bowl and mix to evenly coat the aubergine.
- Warm the olive oil over a medium heat in a large pan, then tip the aubergine in.
- Fry for 4 minutes until soft.
- Add the capers and garlic and fry for a further minute.
- Add the tomatoes and basil.
- Simmer to reduce for 5 minutes.
- Meanwhile, cook rinse and drain the Explore Cuisine Organic Edamame Spaghetti according to the pack instructions.
- Stir the spaghetti into the sauce.
- Serve to plates on its own. Serve with an optional sprinkle of grated pecorino cheese, or a vegan alternative, on top.
Video
Notes
Nutrition
This is a commissioned post for Explore Cuisine.
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