AuberginePastaPestoTomato

Pasta Norma

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

Prep Time: 15 mins
Cooking Time: 35 mins
4 people

Used in this recipe

Ingredients

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

Method

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

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.