Spaghetti alla Norma

Spaghetti alla Norma is a traditional Sicilian pasta dish that combines the rich flavors of roasted eggplant, tangy tomatoes, and fresh basil, all without dairy. This vibrant and hearty meal is perfect for a comforting dinner while being completely plant-based.

Ingredients

• Spaghetti - 200 grams
• Eggplant - 1 medium (approximately 250 grams)
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Canned whole tomatoes - 400 grams
• Fresh basil leaves - 10 leaves, torn
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)
• Pine nuts - 2 tablespoons, toasted (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture.
3. Rinse the eggplant slices under cold water and pat dry with paper towels.
4. Place the eggplant slices on a baking sheet, drizzle with 2 tablespoons of olive oil, and roast in the oven for 20 minutes, flipping halfway through until golden brown.
5. While the eggplant is roasting, cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
6. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
7. Add the canned tomatoes (with juice) to the skillet, breaking them up with a spoon. Season with salt, black pepper, and red pepper flakes (if using). Simmer for about 10 minutes.
8. Add the roasted eggplant and torn basil leaves to the sauce, mixing well. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
9. Combine the cooked spaghetti with the sauce, tossing to coat evenly.
10. Serve hot, garnished with toasted pine nuts and additional basil leaves, if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from eggplant and whole tomatoes, promoting digestive health.
• Contains healthy fats from olive oil and pine nuts, which support heart health.

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