How to Make Sicilian Spaghetti Alla Norma

by Christopher Harvey

Its an Italian spaghetti

Supplies

  • 2 Eggplants
  • 4 Cloves of garlic
  • 4 Sprigs of fresh basil
  • 4 Pinches of dried oregano
  • 1 Teaspoon Dried chili flakes
  • Olive oil
  • 3 Teaspoons Baby capers
  • 2 Teaspoons Red wine vinegar
  • 1*400 g tine of plum tomatoes
  • 160 Grams Dried wholewheat spaghetti
  • 25 Grams Pecorino cheese substituted with Parmesan
  • Extra virgin olive oil
  • Instructions

    Step 1

    Step 2

    Egg Plant

    Step 3

    Step 4

    Chop the eggplants into rough 2cm chunks. Place in a colander, sprinkle with sea salt to draw out the moisture.

    Step 5

    Step 6

    Step 7

    Pick the basil leaves and finely slice the stalks.

    Step 8

    Rinse 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 9

    Heat 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 10

    Add 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 12

    Stir 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 13

    Grate 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 14

    The sauce is completed

    Step 15

    Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al Dente.

    Step 16

    Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.

    Step 17

    The spaghetti if completed

    Step 18