Penne alla Norma
- Comments()
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4 to 6
Ingredients
- 1 pound penne rigate
- Coarse salt and ground pepper
- 4 tablespoons olive oil
- 1 medium onion, halved and thinly sliced
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1 large eggplant, cut into 3/4-inch chunks
- 1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
- 2 tablespoons tomato paste
- 1/2 cup torn fresh basil, plus more for garnish
- 3/4 cup ricotta cheese
Directions
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Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
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Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
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Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. 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).
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Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
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Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.
Cook's Note
Crushed red pepper adds spice to this dish. Vary the amount according to taste.
I wanted a less moist ricotta on top, so I substituted Ricotta Salatta (pressed, salted
Delicious! My husband doesn't like eggplant so I used portabella mushrooms instead. Easy, simple, definitely a keeper. Thanks.
And, don't even try to figure out how my comment is posted THREE times .. I'm not sure myself! First it wasn't there at all; then appeared in triplicate.
Quite tasty! But, I think it would have been better if the eggplant had been peeled. Other than that small change, it is a recipe worth making again!
Quite tasty! But, I feel it would have been better if the eggplant had been peeled. Other than that, I think the recipe is certainly worth making again!
Quite tasty! But, I feel it would have been better if the eggplant had been peeled. Other than that, I think the recipe is certainly worth making again!
made this tonight. so good. even filled up my picky boyfriend who swears he doesn't like vegetarian food.
I made this tonight and it was delicious. However, I halved the entire recipe and doubled the amount of red pepper flakes since I like spicy food. I also added 8 oz. of ground beef when I cooked the onions and garlic, and it was fantastic and hearty. I also peeled my eggplant because I hate tough eggplant skin. I'll make this regularly.
I also added medallions of mozzerella. This was a simple yet delicious pasta (even enjoyed by those who thought they didn't like eggplant).
I would not cook the garlic with the onion, but rather add with the eggplant before covering. This will help to keep the garlic from browning too much...to be avoided at all cost. Resulting bitterness will permeate and ruin any dish.
In the real pasta alla norma, tomato sauce (only tomatoes, garlic, basil, salt and oil) and fried eggplant are cooked saparately. remember! never, I said never cook pasta before tomato sauce and eggplants are ready.
Toss together pasta al dente, sauce, fried eggplants and fresh basil leaves; add ricotta salata ( that is different from classic ricotta cheese) and buon appetito!
This pasta can be frozen and stored up to 1 month.
I actually make something very similar to this but I use LOTS OF GARLIC and I also add shrimp sometimes!EXCELLENT!!!!!
Karen
I am leary of freezing cooked eggplant (fear of mushiness) but the following blog claims differently: http://organicallycooked.blogspot.com/2008/02/freezing-aubergine.html . Otherwise, I would think this pasta dish would freeze very well (think "lasagna"). Basil looks prettier when fresh but I think frozen basil tastes just fine. One opinion, anyway. :)
I am wondering if this dish will freeze well.
Ginarn1
We love eggplant and grow our own. This recipe will be great to try when the fresh eggplant are ready to eat. It is a lot like the eggplant parmigian that I make and my whole family enjoys it.