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

di Academia Barilla

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


First course

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

Preparation 1 hours preparation + 5 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 in plenty of salted water according to package directions

9. Drain and toss with the prepared eggplant sauce

10. Garnish with basil and grated ricotta

11. Serve hot