Pasta alla norma recipe



15 min

Baking Time

15 min



Pasta alla norma, an easy and quick recipe for spaghetti


  • 300 grams of Casarecce
  • 2 eggplant flasks cut into cubes
  • 20 cherry tomatoes
  • 1 chopped onion
  • 2 cloves garlic, finely chopped
  • 1 glass of white wine
  • 80 ml vegetable broth
  • ½ bunch of fresh basil (only its leaves)
  • 2 tbsp olive oil
  • 150 ml concentrated tomato juice
  • 50 g grated Parmesan
  • 2 Mozzarella of 150 gr
  • Salt and black freshly ground pepper


  1. Boil the Casarecce for 2 minutes less than the package says, sprinkle with sunflower oil and set aside to wait.
  2. Cut the aubergines into 2 cm cubes.
  3. Fry the aubergines in sunflower oil until they get a golden color.
  4. In a large pan put a tablespoon of olive oil and when the temperature rises add the onion and garlic.
  5. Saute for one minute.
  6. Add the cherry tomatoes, the eggplant (which is pre-fried) and sauté for another minute, always on high heat.
  7. Quench with the wine and add the vegetable broth and the tomato.
  8. When they get a boil, add the pre-cooked Casarecce.
  9. The sauce should bind well, then add the parmesan and half of the chopped basil.
  10. Try and add salt and pepper.
  11. Serve the spaghetti with a mozzarella in the center (at room temperature).
  12. Pour over a little olive oil and garnish with whole basil leaves.

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