Spaghetti alla Norma

Spaghetti alla Norma

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves 4


  • 1 jar of Ciao Pappy Marinara Classico
  • 4-6 small eggplants, cut in ½ inch slices
  • 1 cup olive oil or as needed
  • 1 lb of fresh or dried spaghetti
  • ½ cup ricotta salata, grated
  • Pinch of sea salt
  • Fresh basil leaves for garnish


Step 1: Prepare your pasta water and set to boil. Add a few pinches of salt to the water.

Step 2: Wash the eggplants and pat them dry. Cut the eggplants in ½ inch slices and set aside.

Step 3: In a large pan, heat 1 cup of olive oil. Add sliced eggplants and season with a few pinches of salt. Fry the eggplants until they are browned and soft, about 5 minutes. Remove to a plate (optional to let drain on a paper towel).

Step 4: Drain your pan, leaving only a small amount of olive oil. Add your jar of Ciao Pappy Marinara Classico and heat.

Step 5: Add your pasta to boiling water and cook until al dente. Meanwhile, cut your eggplants into strips and add to the tomato sauce.

Step 6: Drain your pasta and add to the pan of sauce and eggplants. Mix together well.

Step 7: Serve and top with grated ricotta salata. Sprinkle sliced basil garnish on top.


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