Pasta Alla Norma Recipe

Looking for an easy Pasta Alla Norma recipe? Learn how to make Pasta Alla Norma using healthy ingredients.


Submitted by levinrf

Makes 4 servings



Jamie Oliver via Gourmet magazine

Recipe Ingredients for Pasta Alla Norma

2 lbs eggplant
2 tblsp extra-virgin olive oil
1 tablespoon dried oregano
2 tblsp garlic, sliced
1/4 cup basil
1 teaspoon white wine vinegar
28 ounces chopped plum tomatoes
1 pound dried spaghetti
6 ounces Parmesan cheese, grated

Recipe Directions for Pasta Alla Norma

  1. First of all, get your nice firm eggplants and cut them into quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces. Get a large nonstick pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to. Give the eggplants a toss so the oil coats every single piece and then sprinkle with some of the dried oregano?this will make them taste fantastic. Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the second batch.

  2. When the eggplants are all cooked, add the first batch back to the pan?at this point I sometimes add a sneaky dried red chili. Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of herb vinegar and the cans of tomatoes, which you can chop or whiz up. Simmer for 10 to 15 minutes, then taste and correct the seasoning. Tear up half the basil leaves, add to the sauce, and toss around.

  3. Get your spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat.

  4. Taste, and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil, grated cheese, and oil.

Categories

Main Dish

Nutrition Facts
Serving Size 596.0g
Amount Per Serving
Calories
680
Calories from Fat
203
% Daily Value*
Total Fat
22.5g
35%
Saturated Fat
8.8g
44%
Trans Fat
0.0g
Cholesterol
120mg
40%
Sodium
711mg
30%
Potassium
1224mg
35%
Total Carbohydrates
89.0g
30%
Dietary Fiber
10.5g
42%
Sugars
13.8g
Protein
34.3g
Vitamin A 35% Vitamin C 89%
Calcium 56% Iron 36%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in vitamin C
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