Penne Rigate alla Norma

(Penne With Eggplant & Ricotta Cheese)

Collezioni - Penne Rigate - Barilla

Made with

Penne Rigate | Barilla

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 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
  • Salt and pepper to taste
  • Oil for frying as needed


  • 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 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.
  • Boil pasta according to package directions.
  • Drain and toss with the prepared eggplant sauce.
  • Garnish with basil and grated ricotta. Serve hot.
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