Penne alla Norma
This classic Sicilian pasta dish combines eggplant, tomatoes, and basil. Put a dollop of ricotta cheese on each plate to stir in for a creamy consistency.
- Total Time:
- Servings: 6
Source: Everyday Food, September 2003
- 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
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
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).
Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.