Pasta alla Norma

Experience the essence of Sicilian cuisine in our Pasta alla Norma. We've paired seasoned eggplant with our newest creation, Savori Marinara, brimming with fresh tomatoes, garlic, onion, extra virgin olive oil, herbs, and spices. It's simple, satisfying, and utterly delicious!

Ingredients: 

1lb spaghetti 

1 large eggplant, cut into bite-sized pieces 

1 1/2 teaspoons Fleur de Sel 

1 teaspoon Garlic Seasoning Blend 

3 tablespoons Mild to Medium Intensity Extra Virgin Olive Oil (Arbequina  or Family Reserve Extra Virgin Olive Oil) 

1/2 cup yellow onion, peeled and minced 

16oz jar Savori Marinara Sauce 

2-3 tablespoons parmesan, grated 

2-3 tablespoons fresh basil, chopped 

Instructions 

Cook spaghetti according to the instructions on the packaging. Before draining, reserve 1/2 cup of pasta water. Rinse in cool water and set aside.
Season eggplant with salt and seasoning and set aside on a wire rack-lined baking sheet to allow the eggplant to drain, flipping occasionally for 15 minutes.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the onion, and sauté until tender, about 3 minutes. Add the eggplant to the skillet, stir to combine, and continue to sauté for another 3 minutes. Add the marinara sauce and reserved pasta water to the skillet and stir to combine with the eggplant and onions. Bring to a simmer and continue to cook until the eggplant has softened, about 8 minutes, stirring occasionally. Add the cooked spaghetti to the skillet, stir to combine with the sauce and veggies, and cook for 1 minute more until the spaghetti is reheated. Divide the pasta between bowls or plates and sprinkle with parmesan and basil before serving.