Penne Rigate alla Norma
(Penne With Eggplant & Ricotta Cheese)
- 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
1Dice eggplant, season it with a pinch of salt and set aside for about 20 minutes to purge any bitter juices.
2Dredge 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.
3Chop 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.
4Boil pasta according to package directions.
5Drain and toss with the prepared eggplant sauce.
6Garnish with basil and grated ricotta. Serve hot.