Spaghetti Alla Norma

Did you know that we do not have a taste bud to detect spice? There are only five basic tastes and they are: saltiness, sourness, sweetness, bitterness and umami (a category of taste in food, corresponding to the flavor of glutamates, especially monosodium glutamate). Spice sensation happens as a result of Capsaicin (chemical compound in chilli peppers) that binds to a receptor on cells and send messages of pain to the brain, so technically the spicy feel is pain detected by your brain!

    This combination does not exist.

    Parmesan 15.0 grams


    Garlic 5.0 grams


    Black Olives 25.0 grams

    Black Olives

    Spaghetti 100.0 grams


    Peeled Tomatoes 100.0 grams

    Peeled Tomatoes

    Red Chili 5.0 grams

    Red Chili

    Aubergine 125.0 grams


    Button Mushrooms 65.0 grams

    Button Mushrooms

    Basil Leaves 5.0 grams

    Basil Leaves

    • Time : 30.0 mins
    • |
    • Calories: 440.0 kcal
    • |
    • Protein : 17.0 g
    • |
    • Fat : 5.0 g
    • |
    • Carb. : 84.0 g
    Your Pantry Essentials
    Utensils: pan | pot |
    Pantry: salt and pepper | your preferred cooking oil |
    Prepare your Ingredients
    Aubergine: wash and cut into thin slices. Season them with salt just before frying. If you have the time, leave them in a colander for 20 minutes to allow the water the drain out.
    Button Mushrooms: wash and thick slices
    Garlic: peel and mince
    Red Chili: wash and finely dice
    Basil Leaves: wash, dry, tear out the leaves and chop up the stalks
    Black Olives: cut in half.
    Boil the Pasta
    Start boiling some water. You will need approximately 4 litres of water from every 200g of dry pasta. When the water comes to a rolling boil, add some salt and then add the spaghetti. It should cook in 8 minutes. Keep an eye on it.
    Grill the Aubergine
    Heat some oil in a frying pan and start cooking the aubgerine slices. Fry them until they’re golden brown on either side. Put them aside once they’re done.
    Make the Sauce and Serve
    Add some more oil to the pan and sauté the garlic, red chili, mushrooms and basil stalks for around 5 minutes or until they’ve softened slightly. Add the peeled tomato and cook for a further 20 minutes on a gentle heat. Toss in the black olives and basil leaves. Mix well. Check the seasoning.

    Once the pasta is done, toss it straight into the sauce. Mix well, put into a serving dish along with the aubergine Sprinkle some parmesan on top just before serving.