Recipe Of The Month

Penne ala Norma – Serves 4 to 6
1 pound penne rigate
4 tablespoons olive oil
1 medium onion, thinly sliced
4 garlic cloves, thinly sliced
¼ teaspoon crushed red pepper
1 large eggplant, cut into ¾ inch chunks
1-1/2 pounds plum tomatoes, cored and cut into ½ inch chunks
2 tablespoons tomato paste
½ cup torn fresh basil, plus more for garnish
¾ cup ricotta cheese

  1. Cook pasta in large pot of boiling water until al dente. Drain pasta and return to pot.
  2. Heat oil in large skillet, add onion, garlic and crushed red pepper; cook until softened.
  3. Add eggplant to skillet; season with salt and pepper. Cover and cook until eggplant begins to release juices. Uncover; cook until tender.
  4. Add tomatoes, tomato paste, and ¼ cup water to skillet; cook until softened.
  5. Toss sauce and basil with pasta, gently reheat if necessary. Top each serving with a spoonful of ricotta and garnish with more basil.

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