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Barilla® Penne Rigate alla Norma (Penne with Eggplant & Ricotta Cheese)

di Academia Barilla

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Barilla® Penne Rigate alla Norma (Penne with Eggplant & Ricotta Cheese)
45 minutes


Main course


Ingredients for 8 people

1 box Barilla® Penne
 1 medium eggplant
3/4 cup ricotta salata (aged salted ricotta)
1 14-oz can crushed tomatoes
 1 small onion
 4 tablespoons Academia Barilla Extra Virgin Olive Oil Monti Iblei
 6 basil leaves
 1 clove garlic
 Salt and pepper to taste
 Oil for frying as needed

Preparation 30 minutes preparation + 15 minutes cooking
1. Dice eggplant, season it with a pinch of salt and set aside for about 20 minutes to purge any bitter juices

2. Dredge in flour

3. Heat enough oil in a pan over high heat to completely cover the eggplant

4. Fry eggplant until golden, remove from the oil with a slotted spoon and drain on paper towels

5. Chop onion and garlic

6. Heat oil in a large pan over medium heat and sauté onion and garlic

7. Add eggplant, crushed tomato, salt and pepper and cook for about 15 minutes

8. Boil pasta according to package directions

9. Drain and toss with the prepared eggplant sauce

10. Garnish with basil and grated ricotta

11. Serve hot