Biazzo. Delivering the preferred taste.
Authentic Italian Cheeses for Today's Lifestyles.
Always in Good Taste!
Pasta alla Norma
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
In a large skillet, warm the oil over medium-high heat.
Add the eggplant and sauté for 4 minutes.
Add the tomatoes and sauté until they begin to wilt, about 6 minutes.
Add the garlic, oregano and red pepper flakes and sauté an additional minute.
Add the wine and reduce it by half.
Add the chicken broth and diced tomatoes, bring to a simmer and reduce the sauce slightly.
Season with salt and pepper to taste.
Add the pasta and toss to coat.
Serve topped with 3 tablespoons (8 oz.) of Biazzo Whole Milk Ricotta Cheese and fresh cracked black pepper.