Penne Alla Norma



Courtesy of

1 – 24 oz. jar of Monte Bene™ Tomato Basil pasta sauce

1 lb penne pasta

4 medium Italian eggplants

1 cup- fresh, cubed mozzarella

½ cup grated pecorino Romano cheese

½ cup vegetable oil

8 fresh basil leaves, chopped

1 tsp salt


  1. Cut eggplant into 1/8″ lengthwise slices.
  2. With a 10″ deep saute pan on medium heat, saute all eggplants until wilted.
  3. Drain any leftover oil and sprinkle with salt.
  4. Add Monte Bene Tomato Basil pasta sauce to the eggplant.
  5. On medium heat, bring to the sauce to a simmer for 2 minutes.
  6. Take 1/2 cup of sauce and mix it with the cooked pasta so the pasta does not stick.
  7. Add the mozzarella and continue to simmer on medium heat for an additional 1 minute.
  8. Plate the pasta and top evenly with the sauce, eggplant, and mozzarella.
  9. Sprinkle evenly with Pecorino Romano cheese and basil.