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Pasta alla Norma

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Pasta alla Norma
37 minutes


Main course

Ingredients for 4 people

1 box Barilla Plus® Penne
2 Medium Eggplants Diced
2 tablespoons Extra Virgin Olive Oil
1/2 Medium Red Onion Chopped In 1/4-Inch Dice
4 cloves Garlic Sliced
28 ounces canned Italian plum tomatoes
3 sprigs Fresh Basil
1 sprig Fresh Thyme
2 tablespoons Salt
1 cup Ricotta Salata Cheese Freshly Grated
2 tablespoons Fresh Italian Parsley Chopped

Preparation 12 minutes preparation + 25 minutes cooking
1. Preheat oven to 475°f

2. Place eggplants on a dry sheet pan and place in oven to bake until soft and dark golden brown, about 12-14 minutes

3. Remove and allow to cool

4. Bring 6 quarts water to a boil and add 2 tablespoons salt

5. Heat olive oil in a 12 to 14-inch skillet until smoking

6. Add the onion and the garlic and cook until soft but not yet browned, about 5 to 6 minutes

7. Add tomatoes, basil, and thyme bring to a boil

8. Simmer for 15 minutes, and season, to taste, with salt and pepper

9. Add eggplant and simmer about 6 minutes remove from heat and set aside

10. Cook Plus Penne 1 minute less than the package directions

11. Drain well and pour the hot pasta into the pan with the eggplant mixture

12. Toss over medium heat to mix and then pour into a heated serving dish

13. Sprinkle with grated cheese, parsley, chili flakes and torn basil leaves

14. Drizzle with olive oil and serve