Recipes from Women’s Independent Press: Spaghetti Alla Norma
A classic Sicilian Pasta sauce, the combination of eggplant and tomatoes make it quintessentially Italian.
1 to 2 Tablespoons of olive oil
3 cloves of garlic
1/2 teaspoon sea salt,
Approximately 2 cups of coarsely chopped and peeled tomatoes
1 pound eggplant cut into ½ inch cubes
Approximately ¾ cup thin sliced fresh basil
Approximately ¾ lb. of spaghetti
About 1 cup of fresh mozzarella cheese cut into cubes,
Cook garlic and oil over medium high heat for about 30 seconds. Add tomatoes and salt ,cook for about 15 minutes or until most of the liquid has evaporated. Add the eggplant reduce heat, cover and cook for about 20 minutes or until the eggplant is tender. Cook the spaghetti according to directions, multi grain pasta works very well, toss with sauce and cheese and serve immediately. Add a nice salad and a wine with a warm Mediterranean flavor, Librandi Rosso Ciro Classico 2005
Buon appétito!
Anna Marie
