Pasta alla Norma

  • Yield servings

Ingredients

1 box Barilla PLUS Penne
3 sprigs fresh basil
2 medium eggplants, diced
4 cloves garlic
1/2 medium red onion, 1/4-inch dice
2 tablespoons fresh Italian parsley, chopped
1 sprig fresh thyme
1 cup Ricotta Salata cheese, freshly grated
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
Red chili pepper flakes
2 tablespoons salt
28 ounces Italian plum tomatoes, canned

Instructions

  1. Preheat oven to 475F.
  2. Place eggplants on a dry sheet pan and place in oven to bake until soft and dark golden brown, about 12-14 minutes. Remove and allow to cool.
  3. Bring 6 quarts water to a boil and add 2 tablespoons salt.
  4. Heat olive oil in a 12 to 14-inch skillet until smoking. Add the onion and the garlic and cook until soft but not yet browned, about 5 to 6 minutes.
  5. Add tomatoes, basil, and thyme; bring to a boil. Simmer for 15 minutes, and season, to taste, with salt and pepper.
  6. Add eggplant and simmer about 6 minutes; remove from heat and set aside. Cook PLUS Penne 1 minute less than the package directions. Drain well and pour the hot pasta into the pan with the eggplant mixture.
  7. Toss over medium heat to mix and then pour into a heated serving dish. Sprinkle with grated cheese, parsley, mint, chili flakes and torn basil leaves. Drizzle with olive oil and serve.

Courtesy of Barilla

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