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pasta alla norma

pasta alla norma

serves 4 people
by nancy stone

Ingredients

  • 1 ½ lbs eggplant cut into ½ inch cubes
  • ½ cup olive oil
  • salt & pepper
  • 3 cloves garlic minced
  • ½ tsp hot pepper flakes
  • 1 large can diced tomatoes
  • 1 tsp oregano
  • 1 lb penne or rigatoni
  • ½ cup basil cut into ribbons
  • 1 cup ricotta cheese
  • parmesan cheese

Instructions

  1. season eggplant with salt and pepper
  2. saute eggplant in olive oil and cook for 7 minutes, then remove to a plate
  3. add garlic and red pepper flakes and saute 1 minute
  4. add canned tomatoes, oregano, salt & pepper
  5. simmer sauce as pasta cooks, 10-15 minutes
  6. cook penne in boiling, salted water
  7. during last 2 minutes of cooking, add the eggplant back to the sauce
  8. drain pasta and mix into sauce
  9. sprinkle on basil ribbons
  10. turn off heat and top with dollops of ricotta cheese
  11. serve sprinkled with parmesan cheese