Gluten-free Spaghetti alla Norma
While traveling in Sicily, my husband and I discovered Spaghetti alla Norma, a pasta dish made with tomatoes, fried eggplant, ricotta cheese, and fresh basil that quickly became a favorite. Originating in Catania, located on the east coast of Sicily, Spaghetti alla Norma is named after Vincenzo Bellini’s opera, Norma. Instead of wheat spaghetti noodles, this version is made with spaghetti squash – a delicious, hearty, and easy-to-digest replacement.
Batch of Authentic Italian Marinara Sauce
2 medium-sized eggplants, peeled and cut into ½” cubes
4 Tbsp Rich & Creamy MELT® Organic, adding more as needed
½ cup freshly grated ricotta salata or parmesan cheese
1 handful fresh basil, torn into pieces
Fresh ricotta cheese
1 spaghetti squash, cut in half lengthwise
- Preheat the oven to 380 degrees F.
- Place the spaghetti squash face down on a cooking sheet. Bake the spaghetti squash for 1 hour or until it is fully cooked.
- Remove the spaghetti squash, turn face up, and remove the seeds with a spoon. Use a fork to fluff up the squash into “noodles” (across the width NOT length) and remove the squash from its skin.
- Add the MELT Organic to a large skillet. Turn the heat on medium-low and add the eggplant. Stir the eggplant until it is evenly covered in MELT Organic and allow the eggplant to cook until soft. Add MELT Organic as needed.
- Add the spaghetti squash “noodles”, and stir for a few minutes until its mixed well with the eggplant.
- Add enough Authentic Italian Marinara Sauce to generously coat the “noodle”-eggplant mixture but not enough to drown it.
- Fold the ricotta salata or parmesan cheese and fresh basil into the Spaghetti Alla Norma for a couple of minutes. Turn off the heat.
- Serve the Spaghetti alla Norma with generous dollops of ricotta cheese. Enjoy!