Norma Pasta with Orecchiette

We’ve taken the authentic norma pasta and gave it a twist. You can find a closer version to the authentic recipe here. For this one, we’re using orecchiette and fresh ricotta. All it matters is how delicious it is, right?

Let’s make it, so you can taste it!

Easy Norma Pasta Recipe

Norma Pasta with Orecchiette

We are taking the authentic norma pasta from Sicily and giving it an Apulian twist, with orecchiette pasta and fresh ricotta.

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Total Time 30

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

250 gr Belmorso Orecchiette
2 garlic cloves
4 tbsp Belmorso Extra Virgin Olive Oil
1 large aubergine
100 gr fresh ricotta
1 bottle Belmorso Italian Tomato Pasta Sauce

Method

Peel and add the garlic cloves into a pan with the Belmorso EVOO. Sauté for a few minutes.
In the meantime, wash, peel and cut the aubergine into small cubes.
Add them to the pan with the garlic, mix and leave to cook for about 10 minutes.
Add the Belmorso Tomato & Basil Passata, and leave to simmer over low heat for another 10 minutes.
Boil the water for your pasta with plenty of salt, and then add the pasta to cook, following the packaging timing.
Don't forget to take your sauce off the heat.
Once the pasta is ready, drain it and add the to the pan with the sauce.
Mix well and serve. You can add the ricotta on top of the pasta, directly on the plate, or mix it in before serving.
Feel free to top with fresh basil leaves. Buon appetito!