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Penne Rigate alla Norma (Penne Rigate with Eggplant and Ricotta)

di Academia Barilla

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Short Video

PREPARATION TIME
65 min

DIFFICULTY
Medium

TYPE
First course

Tags

Medium, Short shapes, Classic Blue Box, First course, 15 minutes, 30 minutes, Sicilia, 45 minutes, Academia Barilla Monti Iblei Extra Virgin Olive Oil, Eggplant, Salted ricotta

Ingredients for 4 people

1 box penne rigate
1 medium eggplant
3/4 cup ricotta salata (aged salted ricotta)
1 14oz 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

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Ingredients

Academia Barilla Monti Iblei Extra Virgin Olive Oil

Preparation 60 minutes preparation + 5 minutes cooking

Dice eggplant, season it with a pinch of salt and set aside for about 20 minutes to purge any bitter juices. Dredge in flour.

Heat enough oil in a pan over high heat to completely cover the eggplant. Fry eggplant until golden, remove from the oil with a slotted spoon and drain on paper towels.

Chop onion and garlic. Heat oil in a large pan over medium heat and sauté onion and garlic. Add eggplant, crushed tomato, salt and pepper and cook for about 15 minutes.

Boil pasta in plenty of salted water according to package directions. Drain and toss with the prepared eggplant sauce. Garnish with basil and grated ricotta. Serve hot.

Products (1)

Penne

Try Barilla Classic Blue Box's Penne. The small tube shape is great with many different sauces and baked dishes, making it one of the most popular pasta shapes!

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Wine pairing

A typical dish from Sicilian tradition, extremely rich in sensations where aromas, sweetness, succulence and lingering flavor prevail. Also due to the presence of the eggplants, we prefer to pair it with a red or rosé wine that is young, with good freshness, low in tannin content but with a good alcohol content. To remain in the local area, a Cerasuolo would be a traditional accompaniment, or a Friuli Latisana Franconia.

Chef's Tip

Before frying vegetables such as eggplant or zucchini, it is better to slice them, placing them in a colander and sprinkling them with salt. This will eliminate the excess water the vegetables contain, which will make them sweeter and crisper when cooked.