This has got to be one of my favorite meals on Earth, so I can’t believe I didn’t share it sooner. Sorry about that one ;–).
It’s from The Great Vegetarian Cookbook by Rosamond Richardson, which I couldn’t live without. The grilled eggplant give the dish an incredible texture, and the ricotta makes it so nice and creamy without being too rich. Play with the spice level until you find out what kind of heat you like. Trust me, you’ll be making this more than once! If you tried the Butternut Squash Soup I posted about (also from Rosamond), then you know how good this will be when you make it. I’m so happy that I have leftovers to eat right now!
Spaghetti Alla Norma
Serves 4
Here’s what you’ll need:
250g (8oz) aubergines, sliced
250g (8oz) spaghetti
175g canned plum tomatoes, drained well
1 mild chili (fresh), chopped very finely (you can also use Sambal Olek – it’s a type of chili paste)
2 tbsp olive oil
100g (4oz) ricotta cheese
small bunch of basil, chopped
toasted pine nuts, as many as you want
freshly grated Parmesan cheese, to sprinkle
Here’s how you make it:
Grill the aubergine slices for 5 minutes on each side, then cool. Chop into dice. Meanwhile, set the pasta on to boil. Soften the tomatoes and chili in the oil for 5-6 minutes, then add the aubergine and cook gently for a further 5 minutes. Stir in the Ricotta until it melts, then add the basil and toasted pine nuts. Season with salt and pepper to taste.
Add the mixture to the hot, drained spaghetti and serve with grated Parmesan to hand around
xo Laura
P.S. Stay tuned for a rainy-day fashion post, comin’ right up.
Read more vegetarian recipes here ... {my favorite} PASTA, EVAH
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