Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Pasta with Eggplant and Basil
Pasta with Eggplant and Basil
(Pasta alla Norma)

1 eggplant 
1 clove garlic 
10 ripe tomatoes, peeled, seeded and diced 
3 oz aged salted ricotta cheese, grated 
Extra virgin olive oil 
1 lb penne pasta 
10 basil leaves 
Salt and pepper 


Slice the eggplant and place on a cutting board propped on a slant, cover with salt and leave under a weight for one hour until the bitter water seeps out.
Brown the garlic in olive oil, add the tomatoes and salt.
Bring to a simmer over medium heat and continue cooking, stirring occasionally, until the sauce has reduced by 1/3.
Add pinch of pepper, remove from heat and set aside. 

Wash the slices of eggplant and pat dry; fry in hot olive oil, place on paper towels to dry, then chop coarsely, and set aside.
Cook the penne pasta in a large pot of boiling salted water until just 'al dente' and drain.
Quickly toss in a large skillet half of the tomato sauce, the eggplant, a few basil leaves and half of the grated cheese over a brisk flame.
Then put the pasta in the serving dish, cover with the remaining half of the sauce, the rest of the grated ricotta, sprinkle with a few more basil leaves and serve. Serves 6.
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