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Pasta Norma

  • One 28 oz can whole Italian tomatoes
  • 1 head of garlic
  • 1 eggplant
  • Extra Virgin Olive Oil
  • 1 ½ lbs Ziti with Lines
      1.   Skin and coarsely chop garlic.
      2.   Wash and dice eggplant into 3/8" cubes-not too large.
      3.   Put tomatoes into a bowl and crush with your hands.
      4.   Heat large skillet and cover the bottom with olive oil.
      5.   Add garlic & eggplant.
      6.   Turn up flame and cook down eggplant until all is fully tender and slightly crisped.
      7.   Add tomatoes; bring to boil then turn flame down low, stirring occasionally-simmer 20 min.
      8.   Boil large pot of water, cook pasta al dente.
      9.   Drain and coat pasta with ½ of the eggplant sauce.
     10.   Serve hot with large spoonful of sauce on top.
    BRC Certified Pasta Fits
    Pasta 101 Kosher Approved Recipe Corner
    NPA Member HACCP Certified