Spaghetti Alla Norma

Becky Luigart-Stayner; Lydia DeGaris-Pursell

This is the classic Sicilian pasta sauce. The combination of eggplant and tomato is quintessentially Italian.

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 29%
  • Fat: 10.5g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1g
  • Protein: 12.2g
  • Carbohydrate: 47.3g
  • Fiber: 4.1g
  • Cholesterol: 19mg
  • Iron: 2.8mg
  • Sodium: 444mg
  • Calcium: 149mg

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 1/2 pounds coarsely chopped peeled tomato (about 2 cups)
  • 1 teaspoon salt
  • 1 pound eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
  • 1/4 cup thinly sliced fresh basil
  • 3/4 pound uncooked spaghetti
  • 6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

Preparation

  1. Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside.
  2. Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately.
  3. Wine Note: A classic Sicilian dish calls for a classic Sicilian wine, but these can be hard to find. So opt for something with the same warm Mediterranean flavors: Librandi's red wine known as Ciro ($12). From the southern province of Calabria, it's spicy, juicy, and perfect for the bold, savory flavors of basil, garlic, eggplant, and mozzarella.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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