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.
How to Make It
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.
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
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SueBee888's Review
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.
rstarrlemaitre's Review