Spaghetti alla Norma

How to Cook Spaghetti alla Norma

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toss the aubergine with the salt and leave in a colander for 20 minutes. Pat dry.

   Mark done Start 20 min timer

2. Heat 4 tbsp of the oil in a large frying pan and fry the aubergine in 2 batches for 8 minutes each until deep golden. Remove.

   Mark done Start 8 min timer

3. Add the remaining oil, garlic and chilli to the pan for 1 minute, then the tomatoes. Simmer for 15 minutes.

   Mark done Start 1 min timer

4. Boil the spaghetti in salted water for 1 minute less than the pack says. Reserve a mug of the water and drain.

   Mark done Start 1 min timer

5. Toss the pasta with the sauce and aubergine and a splash of water. Serve with the ricotta salata and basil.

   Mark done

Related guide: Prep, cook and total time.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Keep an Eye on These

1. Salt and dry the aubergine before frying.
2. Brown the aubergine properly.
3. Use ricotta salata, or feta if unavailable.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

About This Recipe

Fry the aubergine until deeply golden. This is the main skill in the dish, because pale, spongy aubergine tastes of nothing, and properly browned cubes turn silky and nutty. The name comes from the opera Norma by Bellini, a Catania composer, and Sicilians describe a good dish by saying it is a Norma.

Cut the aubergines into 2 cm cubes, salt them, and leave them in a colander for 20 minutes. The salt draws out bitter liquid, which you pat away. Then fry them in a generous amount of olive oil, in batches, until all sides are browned. They absorb oil quickly at first and then release it again as they cook, so be patient.

Make the tomato sauce plain. Garlic, a pinch of chilli, tinned tomatoes and basil are all it needs, simmered for 15 minutes. The aubergine brings richness, so the sauce can stay light. Stir the fried aubergine through at the end, so it keeps its texture.

Finish with grated ricotta salata, a firm, salty cheese that does not melt and adds a savoury contrast. If you cannot find it, use feta or pecorino. Add torn basil on top and serve at once.

To Go With It

Green salad · Crusty bread · Red wine · Grilled courgettes

Sides from the same cuisine on this site: Rosemary Focaccia, Creamy Parmesan Polenta, Ciabatta.

Leftovers

Keeps for 2 days in the fridge. Reheat with a splash of water.

Quick Answers

Spaghetti alla Norma Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.