Pasta Norma

Makes: 4
Preparation time: 15 minutes
Cook time: 35 minutes


  • 3 tbsp Filippo Berio Olive Oil
  • 2 aubergines cut into small cubes
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp Filippo Berio Tomato & Ricotta Pesto
  • ½ tsp chili flakes (optional)
  • 400g linguine
  • 50g Pecorino or Parmesan cheese


Heat 2 tbsp of the oil in a large non-stick frying pan. Add the aubergine and cook on a high heat in batches until golden. Remove and drain on kitchen paper.

Wipe the pan. Add the remaining 1 tbsp olive oil and cook the onion and garlic for 10 minutes until golden over a medium heat. Add the tomatoes, pesto, aubergine and chilli flakes. Bring to the boil and simmer for 15 minutes.

Meanwhile, cook the pasta in a large pan of salted water for 8-10 minutes or according to packet instructions. Drain the pasta and reserve a little of the pasta water.

Cook's Tip:

Tip the pasta into the sauce, add a little pasta water and stir thoroughly. Serve with fresh basil and grated Pecorino or Parmesan cheese.

Did you know:

This classic Sicilian recipe of ripe tomatoes, succulent golden aubergines and pasta makes a seriously delicious, yet budget-friendly, supper.


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