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Pasta alla Norma

Serves 4
½ cup extra virgin olive oil
2 Italian eggplants, cubed
12 ounces cherry tomatoes, halved
5 cloves garlic, sliced
4 sprigs fresh oregano
Pinch red pepper flakes
¼ cup white wine
½ cup chicken broth
1-14½ ounce can diced tomatoes
Salt and freshly ground black pepper
1 lb. penne rigate, cooked al dente
8 oz. Biazzo Whole Milk Ricotta Cheese
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In a large skillet, warm the oil over medium-high heat.
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Add the eggplant and sauté for 4 minutes.
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Add the tomatoes and sauté until they begin to wilt, about 6 minutes.
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Add the garlic, oregano and red pepper flakes and sauté an additional minute.
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Add the wine and reduce it by half.
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Add the chicken broth and diced tomatoes, bring to a simmer and reduce the sauce slightly.
Season with salt and pepper to taste.
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Add the pasta and toss to coat.
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Serve topped with 3 tablespoons (8 oz.) of Biazzo Whole Milk Ricotta Cheese and fresh cracked black pepper.