Archive for February, 2015

Gluten-free Spaghetti alla Norma

Friday, February 6th, 2015

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!

Authentic Italian Marinara Sauce

Friday, February 6th, 2015

This marinara recipe is authentically Italian – it is simple and rests on the quality of the ingredients. This Italian marinara sauce is as versatile as it is easy to make with a variety of applications in cooking. You may find yourself returning to this recipe as a regular feature in your cooking.


1-28oz can organic whole peeled plum tomatoes

2-3 cloves of garlic, pressed

3 Tbsp Rich & Creamy MELT Organic or extra virgin olive oil

½ to 1 teaspoon salt (to taste)

¼ teaspoon of pepper

½ teaspoon raw, organic sugar (optional)


  • Pour the can of whole, peeled tomatoes into a fine-meshed strainer placed in a bowl large enough to catch all of the juices.
  • Using clean hands, gently break apart and squeeze the tomatoes into smaller pieces. The goal is to release and drain the liquid from the tomato pulp, but also catch the liquid using the bowl underneath.
  • Add the pressed garlic and MELT Organic or olive oil to a medium-sized sauce pan. Turn the heat on low-medium.
  • Do NOT burn or roast the garlic – the idea is to gently cook it long enough to lose the raw, sharp smell.
  • As soon as the garlic loses its raw smell, add the tomato pulp from the strainer and stir into the MELT Organic and garlic.
  • Add about one-third to one-half of the tomato juice back into the sauce, adding just enough liquid to moisten the sauce, but not too much to make it “watery”.
  • Turn the heat up to medium.
  • Add the salt, pepper, and raw sugar. If cooking with naturally sweet garden-grown fresh tomatoes, then the sugar is unnecessary.
  • Bring the sauce to boil for about 5 minutes, then serve.



(Close) (Don't Show Again) Recipes and Coupons for You!
Don't Show Again