Pasta Norma
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Pasta Norma

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

Categories: Pasta, Pesto

Serves: 4 Preparation time: 15 mins Cooking time: 35 mins



  • 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


  1. 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
  2. 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
  3. Add the tomatoes, pesto, aubergine and chilli flakes. Bring to the boil and simmer for 15 minutes
  4. Meanwhile, cook the pasta in a large pan of salted water for 8-10 minutes or according to packet instructions
  5. Drain the pasta and reserve a little of the pasta water
  6. Tip the pasta into the sauce, add a little pasta water and stir thoroughly
  7. Serve with fresh basil and grated Pecorino or Parmesan cheese

Cooks tips

Suitable for vegetarians.

Cook with:

Tomato & Ricotta Pesto

Based on an age old Sicilian recipe, Filippo Berio Tomato and Ricotta Pesto combines the sweetness of tomatoes with the rich smoothness of ricotta cheese, combined with fine Filippo Berio Extra Virgin Olive Oil. Simple to prepare, memorable to experience.

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