15/07/2026
Right now, aubergines = amazing. Glossy skins, rich creamy flesh. They’re even better in Cirio farmer Luca’s Pasta alla Norma. With flavoursome Cirio tomatoes at its heart, it’s a real taste of Italy. Plus, you can now find four-packs of Polpa Finissima at Sainsburys, Morrisons and Waitrose 🇮🇹 🍅
Ingredients
• 400g Paccheri or rigatoni
• 2 large aubergines
• 3 tbsp olive oil, plus extra for frying
• 2 garlic cloves, finely sliced
• 2 x 400g tins Cirio Polpa Finissima chopped tomatoes
• ½ teaspoon chilli flakes- optional
• 1 Teaspoon dried oregano
• Large handful fresh basil leaves
• 80g ricotta salata, or Pecorino finely grated
• Salt and black pepper
• Olive oil for frying
Step 1- Prepare the Aubergines
• Dice the Aubergine into 2cm cubes.
• Place the diced aubergine into a colander, sprinkle with salt and leave to drain for 20–30 minutes.
• Pat dry thoroughly.
• Heat olive oil in a large pan and fry the aubergine until deeply golden and soft.
• Drain on kitchen paper.
Step 2: -Prepare the tomato sauce
• Heat 3 tbsp olive oil in a large pan.
• Gently cook the garlic for 1 minute.
• Add the Cirio Polpa Finissima tomatoes, chilli flakes, oregano and a little salt and pepper.
• Simmer uncovered for 20–25 minutes until rich and glossy.
Step 3:- Cook the pasta
• Boil the pasta in well-salted water until al dente.
• Reserve a mug of pasta water before draining.
• Stir the pasta into the tomato sauce.
• Add a splash of pasta water if needed.
• Fold through 3/4 of the fried aubergine.
• Divide between bowls, top with the remaining aubergine, grated cheese, torn fresh basil, and a drizzle of olive oil.
Serving suggestions-
• Rustic Italian Bread to mop up the sauce
• Simple, colourful salad
