Spaghetti alla Norma

Week 2, Tuesday

Serves: 4

Time: 30 minutes

Difficulty: Easy


  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 aubergine cut into small cubes
  • 2 tsp green basil pesto
  • 1 lemon
  • 220g spaghetti
  • 1 tbsp garlic finely chopped
  • 30g coriander
  • 200g chopped onions
  • 15g basil
  • 150g carrots finely chopped
  • 2 tsp balsamic vinegar
  • 20cl red wine
  • 10g rosemary
  • 400g chopped tomatoes
  • 60g parmesan


  • 1. Add 2 tbsp olive oil, a pinch of salt & pepper, basil pesto, juice of half the lemon, garlic, onions, coriander and carrots to a deep pan and cook on a medium heat for 20 minutes, stirring regularly.
  • 2. Add the balsamic vinegar, red wine, rosemary, basil, chopped tomatoes and 200ml of hot water to the mix and simmer for 30 minutes.
  • 3. Using a stick blender or table top blender, blitz until smooth.
  • 4. Meanwhile, salt and pepper the aubergine and add 1 tbsp olive oil to a hot frying pan.
  • 5. Add the aubergine and fry until golden in colour.
  • 6. While the aubergine is cooking add the spaghetti to a seasoned pan of boiling water and cook for 8-9 minutes.
  • 7. Drain the spaghetti but leave 2 x tbsp of the pasta water with the spaghetti, then add the blitzed sauce along with the chunks of aubergine.
  • 8. Serve the spaghetti with a generous squeeze of lemon and grate over some parmesan cheese.

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