Spaghetti alla Norma with stracciatella mozzarella

When Ottolenghi’s Norma meets my creamy stracciatella! 🤌🤌🤌🤌

INGREDIENTS (serves 2)
- 2 eggplants
- 1 can of peeled tomatos
- 250 g spaghetti
- 2 tbsp tomato paste
- 2 garlic cloves
- 1 onion
- 1tsp chilli flakes
- fresh basil
- Olive oil, salt, pepper
For the stracciatella:
- 75ml heavy cream
- 1 mozzarella

1. Set oven to 200. With a peeler vertically peel the skin of the eggplant, but leave some on so your eggplant looks like a zebra. Slice and add to a bowl with a generous amount to olive oil, salt & pepper.
2. Place the sliced on a baking tray and pop in the oven for 30 mins until golden brown.
3. In the meantime make your stracciatella. Rip the mozza in little shreds and mix in with the cream.
4. Now for the sauce, slice onion & garlic and fry in olive oil with some chilli flakes. After 2 mins add the tomato paste. let the tomato paste simmer for a few minutes untill it turns a brick red. Add the canned tomato and let the sauce simmer on low heat.Add the eggplant slices to the sauce when they are done from the oven.
5. Cook your spaghetti al dente.
6. Combine your spaghetti and sauce. Plate with a spoon full of stracciatella & fresh basil on top! Enjoy ✨