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Penne Alla Norma

CaitlinCooks's picture
Ingredients
  Eggplant 1 Large, cut into 3/4 -inch chunks
  Plum tomatoes 1 1⁄2 Pound, cored and cut into 1/2-inch chunks
  Torn basil 1⁄2 Cup (8 tbs) (Fresh Ones, Plus More For Garnish)
  Penne 1 Pound (Or Your Favorite Pasta)
  Coarse salt To Taste
  Ground pepper To Taste
  Olive oil 4 Tablespoon
  Onion 1 Medium, halved and thinly sliced
  Garlic 4 Clove (20 gm), thinly sliced
  Crushed red pepper 1⁄4 Teaspoon
  Eggplant 1 Large, cut into 0.75 inch chunks
  Plum tomatoes 1 1⁄2 , cored and cut into 0.50 inch chunks
  Tomato paste 2 Tablespoon
  Fresh basil 1⁄2 Cup (8 tbs) (Plus More For Garnish)
  Ricotta cheese 3⁄4 Cup (12 tbs)
Directions

MAKING
1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. 2. Drain pasta; return to pot.
3. Heat oil in a large skillet over medium heat.
4. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
5. Add eggplant to skillet; season generously with salt and pepper.
6. Cover, and cook until eggplant begins to release juices, about 5 minutes.
7. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
8. Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
9. Toss sauce and basil with pasta; gently reheat if necessary.

SERVING
10. Top each serving with a spoonful of ricotta, garnish with more basil and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Pasta
Watch this video to try one of the most famous pasta dishes of all time- Penne alla Norma. This dish is simple, quick and loaded with the flavors of fresh vegetables and ricotta cheese.

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