Spaghetti Alla Norma
Parmesan
Garlic
Black Olives
Spaghetti
Peeled Tomatoes
Red Chili
Aubergine
Button Mushrooms
Basil Leaves
- Time : 30.0 mins |
- Calories: 440.0 kcal |
- Protein : 17.0 g |
- Fat : 5.0 g |
- Carb. : 84.0 g
: Your Kitchen Essentials
Utensils: Pan | Pot |
Pantry: Salt | Pepper | Your preferred cooking oil |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Ingredients
Wash and dry the vegetables prior to chopping (as required):
- Aubergine: 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: cut thick slices
- Garlic: peel and mince
- Red Chili: finely dice
- Basil Leaves: tear out the leaves and chop up the stalks
- Black Olives: cut in half.
- Aubergine: 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: cut thick slices
- Garlic: peel and mince
- Red Chili: finely dice
- Basil Leaves: tear out the leaves and chop up the stalks
- Black Olives: cut in half.
: Boil the Spaghetti
Start by boiling some water in a pot. 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.
: Make the Sauce, Plate and Serve
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.
Sauce:
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 and adjust the seasoning.
Once the spaghetti is done, toss it straight into the pan with the sauce. Mix well.
Plate and Serve:
Plate the spaghetti top with the grilled aubergine. Sprinkle some parmesan and serving.
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.
Sauce:
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 and adjust the seasoning.
Once the spaghetti is done, toss it straight into the pan with the sauce. Mix well.
Plate and Serve:
Plate the spaghetti top with the grilled aubergine. Sprinkle some parmesan and serving.