Spaghetti Alla Norma

Name: Spaghetti Alla Norma
Yield: 7 servings (serving size: 1 cup)
Ingredients: 2 tablespoons olive oil; 3 garlic cloves, minced; 1 ½ 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); ¼ cup thinly sliced fresh basil; ¾ pound uncooked spaghetti; 6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

2 Ratings
2 Reviews

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

Recipe by Cooking Light March 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:

7 servings (serving size: 1 cup)

Nutrition Info

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 ½ 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)
¼ cup thinly sliced fresh basil
¾ pound uncooked spaghetti
6 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (about 1 cup)

Directions

Step 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.

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Step 2
Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately.
Step 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.

Chef's Notes

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.

Nutrition Facts

Per Serving:

329 calories; calories from fat 29%; fat 10.5g; saturated fat 3.9g; mono fat 4.6g; poly fat 1g; protein 12.2g; carbohydrates 47.3g; fiber 4.1g; cholesterol 19mg; iron 2.8mg; sodium 444mg; calcium 149mg.

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rstarrlemaitre

03/13/2013

Perfectly al dente pasta, and wonderful fresh flavors of eggplant and tomato. In the summer, I'd skip simmering the tomatoes first and just add chopped fresh to the pasta when you stir in the mozzarella.

SueBee888

10/11/2012

I love this recipe! The eggplant just melts in this dish, and the flavors are so fresh and light! The fresh mozzarella makes this into something special. I found this recipe looking to include more eggplant in main dishes, and have made it several times. My husband is Italian and he loves it! Yum.

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Spaghetti Alla Norma

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (2)

All Reviews for Spaghetti Alla Norma

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Spaghetti Alla Norma

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (2)

All Reviews for Spaghetti Alla Norma