45 min Easy

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Recommended product

Enjoy the natural quality of our new Crushed Tomatoes with Basil. No salt added and only two ingredients: tomatoes and basil. They are perfect as a base ingredient or sauce starter to prepare pasta sauces, or as your secret addition to enrich other recipes with the refined, yet bold flavor of Italian tomatoes. The resealable box makes our new 13.8 line even easier to open and store. Store up to 5 days in the fridge after opening. 

45 min
Ingredients for 2 people
Crushed Tomatoes with Basil 13.8oz 13.8oz
eggplant, cut into 1-inch cubes1 large
EV Olive Oil½ cup
Garlic cloves, thinly sliced3
Orecchiette (or Rigatoni)10.5 oz
Salt & pepperTo taste
Sweet cherry tomatoes, halved1 cup

Bring home Ferragosto with the perfect Sicilian sauce by our Pomì Crushed Tomatoes with Basil Sauce Starter. Combined with diced eggplant and sweet cherry tomatoes, this Pasta alla Norma is the perfect way to taste Italian summertime. 


1. Toss eggplant with some salt & drain in a colander for 30 min. Rinse & pat dry. Heat ¼ inch of olive oil in a large skillet (enough to shallow fry) over medium-high. Fry until golden, then transfer to a paper-towel lined plate. 
2. Meanwhile, heat a glug of olive oil in a saute pan over medium. Add garlic & cook until softened but not browned, 2-3 min, stirring often. 3. Follow with cherry tomatoes & a pinch of salt. Cook until they start to break down, 5-7 min. Stir in the Pomi Crushed Tomatoes with Basil, then swirl some water into the empty box & pour into the pan. Cover & simmer over medium-low for 10-15 min. Season to taste.
4. Cook the pasta, then add it with the eggplant to the sauce. Toss to combine, cook 1-2 min more & loosen with pasta water as needed. 5. Serve, topped with grated ricotta salata & fresh basil. 

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