Spaghetti alla norma recipe

Spaghetti alla norma recipe

Spaghetti alla chitarra is a type of pasta typical to the Abruzzo region in Italy. Similar to spaghetti, it's square in shape and works perfectly in this take on a classic Sicilian pasta alla norma, incorporating meaty aubergine and soft ricotta cheese.

Tip: Ricotta salata is a compact, semi-hard and quite salty (salata means salted) cheese made from cow's milk. If you can't find it, ricotta can be used instead. 

Ingredients

  • 400 g spaghetti or spaghetti alla chitarra
  • 200 g aubergine cut into 1cm (0.4 inch) cubes
  • 80 g ricotta or ricotta salata
  • 400 g tomato passata
  • 2 tbsp dried oregano
  • 4 tbsp extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 14.1 oz spaghetti or spaghetti alla chitarra
  • 7.1 oz aubergine cut into 1cm (0.4 inch) cubes
  • 2.8 oz ricotta or ricotta salata
  • 14.1 oz tomato passata
  • 2 tbsp dried oregano
  • 4 tbsp extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 14.1 oz spaghetti or spaghetti alla chitarra
  • 7.1 oz aubergine cut into 1cm (0.4 inch) cubes
  • 2.8 oz ricotta or ricotta salata
  • 14.1 oz tomato passata
  • 2 tbsp dried oregano
  • 4 tbsp extra virgin olive oil
  • 1 pinch of salt
  • 1 pinch of ground black pepper

Details

  • Cuisine: Italian
  • Recipe Type: Pasta
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Fry the aubergine cubes in a splash of oil and a pinch of salt and pepper until caramelised, around 4–5 minutes.
  2. Add the oregano followed by the tomato passata and simmer for 20 minutes. Check the seasoning and keep warm until needed.
  3. Meanwhile, cook the pasta in boiling salted water for the time on the pack.
  4. Drain the pasta, add to the sauce and toss well.
  5. Plate in a neat pile in the centre of the dish and drizzle with extra virgin olive oil.
  6. Sprinkle with the grated ricotta salata or spoon on the regular ricotta before serving.

Recipes created in partnership with Garofalo Pasta.

Eat and Drink Festival returns to Olympia London from Friday 22nd March to Sunday 7th April 2019. Aldo Zilli will be debuting his new Italian street food concept Zillicious and hosting recipe demonstrations on the main stage.

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