Name: Al Bronzo® Penne alla Norma with Air Fried Eggplant
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 Box Barilla® Al Bronzo® Penne Rigate pasta; 1 Medium yellow onion, julienne; 1 Medium eggplant, diced 2/3 inch; 2 Pints Cherry Tomatoes, Halved; 6 Tablespoons Extra Virgin Olive Oil, Divided; ¾ Cup Ricotta Salata cheese, grated; 6 leaves fresh basil, torn; To taste Salt and freshly ground black pepper; To need All-purpose flour for dredging

Al Bronzo^® Penne alla Norma with Air Fried Eggplant

40 minutes

Weekend Gatherings Fall Recipes Summer Recipes Dairy/Cream Extra Virgin Olive Oil No Meat Tomatoes Al Bronzo® Organic Pasta Short

This Pasta alla Norma recipe, or Pasta with Eggplant, is inspired by the classic dish from Sicily. This particular recipe departs from tradition, using an air fryer to cook the eggplant to achieve a crispy texture. The eggplant is then combined with cherry tomatoes, creamy ricotta cheese, freshly torn basil, and Barilla^® Al Bronzo^® Penne pasta. Barilla^® Al Bronzo^® pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

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Ingredients

8 servings

1Box Barilla^® Al Bronzo^® Penne Rigate pasta

1Medium yellow onion, julienne

1Medium eggplant, diced 2/3 inch

2Pints Cherry Tomatoes, Halved

6Tablespoons Extra Virgin Olive Oil, Divided

¾Cup Ricotta Salata cheese, grated

6leaves fresh basil, torn

To tasteSalt and freshly ground black pepper

To needAll-purpose flour for dredging

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

Bring a large pot of water to a boil.

Step 2

Peel half of the eggplant and cut the entire eggplant into small, diced pieces. Season with salt.

Step 3

Dust eggplant with a little flour and drizzle with 2 tablespoons olive oil, air fry @400 °F for 7-8 min.; set aside.

Step 4

Place onions in a large skillet with 2 tablespoons olive oil, cook for 4-5 minutes over medium heat, until soft and translucent.

Step 5

Stir in tomatoes. Season mixture with salt and pepper and sauté for 5 minutes.

Step 6

Cook pasta two minutes less than the package directions, reserving one and half cups of the pasta cooking water.

Step 7

Stir in 1-cup pasta cooking water to the sauce, keep cooking over medium heat.

Step 8

Add fried eggplant and simmer for 2 minutes.

Step 9

Drain pasta and toss with the sauce in the skillet and if needed, add more pasta cooking water. Stir in remaining olive oil.

Step 10

Garnish with cheese and torn basil leaves sprinkled over the top.

Barilla® Al Bronzo® Organic Penne Rigate Pasta | US_PROD-1nJBuWXsDRmeeT2S053Tyg

Al Bronzo^® Penne Rigate Organic Pasta

Al Bronzo^® by Barilla^® Penne Rigate organic pasta is traditional bronze-cut pasta, for extraordinary sauce grip and more flavor in every bite. The pasta that does Scarpetta.

Shape

Penne Rigate

Pack size

16oz

Range

Al Bronzo^® Organic Pasta

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