The Most Loved Spaghetti Recipe - One That I Learnt From A Local Italian

Hi and welcome to Let's Cook. I'm sharing a recipe that holds a dear place in my heart, spaghetti with aubergine. Thanks to a remarkable experience I had in Italy in 2007 while expecting our first child. Struggling with my changing taste buds, a small family-owned restaurant's chef noticed my hesitation towards the food. After learning about my situation, he and his wife offered me a dish she craved during her pregnancy. This act of kindness left me speechless. This recipe is a tribute to their generosity with my own twist. To any Italians watching, I hope you find this variation as heartwarming as I do. After chopping the aubergine, we soak them in salty water. It helps cut the bitterness from the aubergine. It hides the bitterness and salting reduces the sponginess and leaves you with a creamy and silky texture. The fascinating journey of spaghetti from its mythological ties to Vulcan to its Palermo Sicilian roots in the 12th century showcases its evolution to an Italian staple. Originally made from durum wheat with strands twice as long as we see today, spaghetti's popularity surged in Italy and globally, especially after the advent of spaghetti's factories in the 19th century. Now, it's a versatile favorite worldwide, inviting people to experiment with various ingredients and sauces. Gently check the cherry tomatoes and garlic if they're ready with a light tap. Then, blend them with basil that's been briefly soaked in hot water to enhance its flavor. Stir in some parmesan cheese and a few almonds for that final touch. And just like that, our beautiful sauce is ready. Now, we are going to cook the aubergine in the same pan with some olive oil. At the same time, we'll be getting the spaghetti ready. Season the aubergine with salt, then cover and let it cook on a low flame for two to three minutes. This method gently coaxes out the moisture, concentrating the flavors for a more tender and savory result. Now, add approximately 250 grams of spaghetti, which is about half of a standard packet. In about seven minutes, our aubergines will be ready. At that time, add some Italian seasoning. Add the remaining cherry tomatoes to the aubergine. To enrich the sauce and bring it to the perfect consistency, ladle in some of the water in which the spaghetti is cooking. This starchy water not only helps in binding the sauce to the pasta seamlessly, but also adds a silky texture and depth to the overall flavor. We then combine the beautifully cooked cherry tomatoes, garlic, parmesan cheese and basil mixed with the aubergine. Finally, we incorporate the cooked spaghetti into the rich aubergine and tomato sauce, ensuring each strand is beautifully coated and infused with the vibrant flavors of the dish. And there it is, ready, our spaghetti with aubergine, a delightful pasta alla norma. I hope you have enjoyed both the recipe and the heartfelt story behind it. Thank you for joining me, and if you know someone who would like this dish as much as you, don't hesitate to share it with them. And please subscribe if you haven't already.