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Pasta alla Norma


Chocolate cheese cake



2 eggplants

3 cloves of garlic

½ a bunch of fresh basil

1 teaspoon dried oregano

1 tablespoon Colavita baby capers

1 tablespoon Colavita red wine vinegar

1 jar le Conserve Della Nonna Lampomodoro

500g La Molisana dried spaghetti

50g Auricchio Ricotta Salata

Colavita Premium Italian Extra virgin olive oil


1. Chop the eggplants into rough 2cm chunks.

2. Peel and slice the garlic.

3. Drizzle a splash of Extra Virgin Olive oil into a large frying pan over a medium heat. Once hot, add the eggplants in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally – you may need to do this in batches.

4. Add another splash of olive oil, followed by the garlic, then add the dried oregano, capers and cook for a further 2 minutes. Season.

5. Add vinegar and Lampomodoro, season with salt and pepper and mix together.  Add a handful of grated ricotta salata into the sauce and leave it to melt.  Add basil leaves.

6. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick.

7. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.

8. Once the pasta is cooked, drain the spaghetti, then add it in to the sauce and toss well.

9. Divide between bowls, grate over the remaining ricotta salata and finish with the remaining basil scattered on top and a drizzle of Extra Virgin Olive oil.


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