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Sicilian spaghetti alla Norma

Name: Sicilian spaghetti alla Norma
Cook time: 25 min
Yield: 4

with eggplant and roasted capsicum

Ready in around 25 mins

RECIPE FACT:

The dish is believed to have been created in the mid-20th century in Catania, a city on the eastern coast of Sicily and is named after the famous opera "Norma" by Vincenzo Bellini, an Italian composer.

Nutritional Info:

Energy: 2828 kjkj (676 Kcal)
Protein: 16 g
Carbohydrate: 106 g
sugars: 26 g
Fat, total: 15 g
saturated: 5 g
Sodium: 1203 mg
Contains: Gluten, Wheat, Milk, Egg, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

BRING A LARGE POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE SPAGHETTI:

Using your hands, gently loosen the strands of fresh spaghetti. Once the water is boiling, add the spaghetti to the pot and cook for 2-3 mins or until al dente. Drain the spaghetti well into a colander and drizzle with oil to stop from sticking.
2. TO PREPARE THE VEGETABLES:

Slice the eggplants into 1 cm cubes. Peel the red onions and finely slice. Slice the roasted red capsicum into ½ cm slices. Place a non-stick frying pan over a medium heat with a generous pour of oil. Once hot, add the eggplant and onion, season with salt and pepper and cook, stirring regularly, for 9-10 mins or until eggplant is soft and caramelised. Add the capsicum and cook for a further 1-2 mins.
3. TO FINISH THE PASTA ALLA NORMA:

Add the tomato and basil sugo to the pan with the vegetables and cook for 1-2 mins. Add the spaghetti and toss to coat with the sauce.
TO SERVE:

Place the spaghetti alla Norma into bowls, spooning over the vegetables and sauce. Dollop over the basil feta crème and sprinkle with toasted sunflower seeds. Top with a handful of rocket and serve with a drizzle of olive oil and a grind of freshly cracked pepper.