![]() |
![]() How to Make Sicilian Spaghetti Alla NormaIts an Italian spaghetti |
|
|
|
|
|
|
|
|
|
|
|
|
![]() |
Step 1 |
![]() |
Step 2Egg Plant |
![]() |
Step 3 |
![]() |
Step 4Chop the eggplants into rough 2cm chunks. Place in a colander, sprinkle with sea salt to draw out the moisture. |
![]() |
Step 5 |
![]() |
Step 6 |
![]() |
Step 7Pick the basil leaves and finely slice the stalks. |
![]() |
Step 8Rinse the eggplants and pat dry with kitchen paper, the Putin large bowl with oregano, chili flakes, a splash of olive oil, and a pinch of sea salt and black pepper. |
![]() |
Step 9Heat a splash of olive oil in large frying pan over medium heat. When hot, add the eggplants in a single layer and fry for 5-8 minutes, or until softened and golden. |
![]() |
Step 10Add another splash of olive oil, followed by the garlic, capers and basil stalks,then cook for a further 2 minutes, or until golden. |
![]() |
Step 11 |
![]() |
Step 12Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce to low heat, and simmer gently for 15-20 minutes, or until thick and glossy. |
![]() |
Step 13Grate in half the cheese and tear in most of the reserved basil leaves. Add a splash of extra virgin olive oil, then season to taste. |
![]() |
Step 14The sauce is completed |
![]() |
Step 15Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al Dente. |
![]() |
Step 16Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed. |
![]() |
Step 17The spaghetti if completed |
![]() |
Step 18 |