Fusilli alla norma

A recipe given to us by Pantaleo, a company located in Fasano di Puglia, southern Italia. This is an “oil-centred” dish, hence the extra virgin employed, Selezione Oro, is one of its key features. How fruity should an oil be to pair with ingredients such as pasta, aubergine, tomato, basil leaves? What is best, light, intermediate or intense fruitiness?

Olio Officina

Fusilli alla norma

The oil we chose is Selezione Oro. This oil, though intensely fruity, is extremely versatile, and is ideal for a great variety of dishes.

Our advice is to not exceed: only a moderate amount of it is needed, else it might cover the aroma and flavour of the other ingredients.

We are grateful to Pantaleo for the recipe and picture. Details on all the extra virgin oils produced by this company are available HERE.

Ingredients for 4 people

400 g fusilli pasta
1 aubergine, cubed
1 can of chopped tomato
20 fresh basil leaves
½ cup extra-virgin olive oil
1 garlic clove, crushed
Salt to taste


Cook the fusilli as shown for spaghetti with aglio, olio e peperoncino (use that as your base recipe – this is the genuine Italian way of cooking pasta). In a frying pan, heat the oil and brown the garlic and aubergine cubes (the aubergine will initially absorb a lot of oil, but then releases it, so make sure that you don’t get fooled into adding more oil!). Cook until the aubergines are crispy.

Add the chopped tomatoes and reduce the sauce, stirring with a spoon. Meanwhile, the fusilli will have reached al dente consistency; drain the pasta and add it to the sauce, after shredding the basil leaves by hand and adding them to the sauce. (all herbs should be added fresh and at the appropriate time).

Mix in well and serve hot.

Photo by Pantaleo

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