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Biazzo. Delivering the preferred taste.

Authentic Italian Cheeses for Today's Lifestyles. ​

Always in Good Taste!

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

  1. In a large skillet, warm the oil over medium-high heat.

  2. Add the eggplant and sauté for 4 minutes.

  3. Add the tomatoes and sauté until they begin to wilt, about 6 minutes.

  4. Add the garlic, oregano and red pepper flakes and sauté an additional minute.

  5. Add the wine and reduce it by half.

  6. Add the chicken broth and diced tomatoes, bring to a simmer and reduce the sauce slightly.
    Season with salt and pepper to taste.


  7. Add the pasta and toss to coat.

  8. Serve topped with 3 tablespoons (8 oz.) of Biazzo Whole Milk Ricotta Cheese and fresh cracked black pepper.

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