The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spaghetti alla Norma
Like the famous opera it was named after, this hearty pasta dish always hits the right note. Fried chunks of aubergine are sprinkled with chilli flakes, crushed garlic and oregano, simmered in a punchy caper, basil and tomato sauce and stirred into al dente spaghetti. Feel free to give it a standing ovation.
SWK: Source of fibre
Plants 4
SWK: Source of protein
quick cook
Serving size
Ingredients
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 200g pasta (Wheat) (Durum wheat semolina)
- 10g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- ½ tsp chilli flakes
- 1 aubergine
- 3 garlic clove
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh basil
Nutritional Information
Calories: 457
Protein: 16g
Carbs: 88g
Fat: 3.1g
Ingredients
- 2 aubergine
- 6 garlic clove
- 2 x of fresh basil
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 tsp chilli flakes
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 800g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g pasta (Wheat) (Durum wheat semolina)
Nutritional Information
Calories: 457
Protein: 16g
Carbs: 88g
Fat: 3.1g
Spaghetti alla Norma
Like the famous opera it was named after, this hearty pasta dish always hits the right note. Fried chunks of aubergine are sprinkled with chilli flakes, crushed garlic and oregano, simmered in a punchy caper, basil and tomato sauce and stirred into al dente spaghetti. Feel free to give it a standing ovation.
Cook time:
20 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Wheat, Celery
Cooking Instructions
Soften the aubergine
- Dice the aubergine into 1cm chunks, and peel and crush the garlic. Thinly slice half the basil leaves.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Fry the aubergine for 4-5 mins until soft and lightly browned.
Add some oomph!
- Tip the garlic into the pan and fry for 1 min.
- Add the capers, oregano, chilli flakes (to taste) and vinegar. Stir in the chopped tomatoes and sliced basil.
- Crumble in the stock, pour in 100ml water and stir well, then simmer for 8-10 mins.
Cook the pasta
- Meanwhile, cook the pasta in boiling water for 8-9 mins, then drain.
Plate up
- Lightly season the sauce, then add the pasta and stir to coat.
- To serve, scatter over the remaining basil leaves.