Shopping ListRecipe: Penne Rigate alla Norma (Penne Rigate with Eggplant and Ricotta)
Ingredients for 4 people
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- 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
Penne Rigate alla Norma (Penne Rigate with Eggplant and Ricotta)
di Academia Barilla
65 min
Medium
First course
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
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!
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.
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.
