Penne Rigate alla Norma (Penne With Eggplant & Ricotta Cheese)
Penne Rigate alla Norma (Penne With Eggplant & Ricotta Cheese)
45 minutes total
Try this amazing Penne Rigate alla Norma recipe!
Ingredients
Serves 4
| 350g | Barilla® Penne Rigate |
| 1 | medium eggplant |
| 80g | ricotta salata (aged salted ricotta) |
| 300ml can | crushed tomatoes |
| Half small | onion |
| 4 tablespoons | Extra Virgin Olive Oil |
| 5 | basil leaves |
| Half clove | garlic |
| To taste | Salt and pepper to taste |
| Oil for frying as needed |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Dice eggplant, season it with a pinch of salt and set aside for about 20 minutes to purge any bitter juices.
Step 2
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.
Step 3
Chop onion and garlic. Heat olive 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.
Step 4
Boil pasta according to package directions.
Step 5
Drain and toss with the prepared eggplant sauce.
Step 6
Garnish with basil and grated ricotta. Serve hot.
Penne Rigate N°73
Penne Rigate are loved everywhere in Italy, where the name is changed according to different regions. For example, in Umbia they are called "spole" and in the south "maltagliati". A cultural phenomenon, well renowned for their versatility, they solve every situation, even the most unexpected one: from a last minute pasta dish with friends, to the most traditional family reunion with an enormous hot dish of Penne all' Arrabbiata or with ragu'.
- Shape Penne Rigate
- Cook time 11 mins
- Pack size 500g
- Range Classic Blue Box