Pasta alla Norma

Pasta alla Norma

About This Recipe

A traditionally Sicilian recipe, this divine combination of healthy PLUS® Penne with eggplant, red onion, plum tomatoes, Italian herbs and ricotta salata will make mouths water.

PREP TIME: 12 minutes

COOK TIME: 25 minutes

SERVES: 4-6

BARILLA PASTA:
PLUS® Penne PLUS® Penne

Ingredients

1 BOX Barilla Plus® Penne
2 Medium Eggplants, Diced
2 TABLESPOONS Extra Virgin Olive Oil
1/2 Medium Red Onion, Chopped In 1/4-Inch Dice
4 CLOVES Garlic, Sliced
28 OUNCES Italian Plum Tomatoes, Canned
3 SPRIGS Fresh Basil
1 SPRIG Fresh Thyme
2 TABLESPOONS Salt
TO TASTE Black Pepper, Freshly Ground
1 CUP Ricotta Salata Cheese, Freshly Grated
2 TABLESPOONS Fresh Italian Parsley, Chopped
TO TASTE Red Chili Pepper Flakes

Cooking Instructions

    PREHEAT oven to 475°F.
    PLACE eggplants on a dry sheet pan and place in oven to bake until soft and dark golden brown, about 12-14 minutes. Remove and allow to cool.
    BRING 6 quarts water to a boil and add 2 tablespoons salt.
    HEAT olive oil in a 12 to 14-inch skillet until smoking. Add the onion and the garlic and cook until soft but not yet browned, about 5 to 6 minutes.
    ADD tomatoes, basil, and thyme; bring to a boil. Simmer for 15 minutes, and season, to taste, with salt and pepper.
    ADD eggplant and simmer about 6 minutes; remove from heat and set aside.
    COOK PLUS Penne 1 minute less than the package directions. Drain well and pour the hot pasta into the pan with the eggplant mixture.
    TOSS over medium heat to mix and then pour into a heated serving dish.
    SPRINKLE with grated cheese, parsley, chili flakes and torn basil leaves. Drizzle with olive oil and serve.

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