Barilla Heart Pasta alla Norma

This dish features eggplant, cherry tomatoes, and shrimp, creating a flavourful and memorable date night meal

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Show your love language when you dish up this Barilla Love Pasta alla Norma! Featuring the limited-edition Barilla Heart Shaped Love Pasta, this dish incorporates fresh vegetables and delicious jumbo shrimp—there’s a reason why the recipe name translates to "masterpiece." Show your loved ones just how much they mean to you and create this recipe today!

Ingredients 4 Number of Servings

1 box Barilla Love Pasta (or Barilla pasta of choice)

2 shallots, thinly sliced

4 cloves garlic, minced

½ tsp crushed chili flakes

¼ cup of olive oil + ¼ cup set aside

1 eggplant, cut into small cubes

1 pint cherry tomatoes

½ cup white wine

2 tomatoes, diced

1 cup fresh chopped basil + more for serving

½ cup pasta cooking water

½ cup freshly grated parmesan cheese + more for serving

4-8 peeled jumbo shrimp

Salt and freshly ground pepper 

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  • In a large sauté pan, gently sauté the garlic, shallots, and crushed chili flakes in 1/4 cup of olive oil over low heat. Cook for 3 minutes or until the shallots are tender.

  • Increase the heat, then add the eggplant with 1/4 cup of olive oil. Add a pinch of salt and fry the eggplant for about 8 minutes or until well browned.

  • Add the cherry tomatoes, continue cooking for two minutes, then deglaze with white wine.

  • Add the tomatoes and basil, then continue cooking for 3 minutes. Season with salt and pepper to taste.

  • In a pot of salted boiling water, cook the Barilla pasta until al dente. Reserve some cooking water, drain, and add to the sauce.

  • Add Parmesan and a little cooking water if needed, then toss the pasta with the sauce.

  • In a pan over medium heat with a drizzle of olive oil, grill the jumbo shrimp for 1 minute on each side. Season with salt and pepper; you can also season them to taste.

  • When the shrimp are ready, serve the pasta in beautiful bowls, then top with the shrimp, a bit more Parmesan, and basil.

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