PENNE ALLA NORMA
Provided by Food Network
Time 2h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees. Toast the ricotta on a baking sheet until golden on all sides, about 15 minutes. Allow the cheese to cool, then grate it on a large hole grater and set aside.
- To make the sauce, place 3 tablespoons of the extra virgin olive oil in a skillet over medium heat and saute the onion for 4 minutes or until soft. Add the garlic and red pepper flakes and saute for 3 more minutes. Add the tomatoes and allow to simmer over low heat for 20 minutes. Puree the sauce, stir in the basil and reserve.
- Trim the bottoms and tops off the eggplants then cut them lengthwise into 1/4-inch thick slices. Lightly salt the eggplant and place it in a colander with a bowl on top to press it down. Allow to stand for 30 minutes. Place pure olive oil to a depth of 1/4-inch in a heavy-bottomed pot over medium heat. Fry the eggplant until golden brown on both sides, turning once. Drain well on paper towels and season with fresh pepper.
- Heat the oven to 350 degrees. Cook the penne al dente. Drain the pasta well, toss it with three-fourths of the sauce and half the cheese. Place a layer of the pasta in a 9 by 13-inch baking dish, covering it with a layer of fried eggplant. Layer the remaining pasta on top and then the remaining eggplant on top of that. Sprinkle the eggplant with the remaining cheese, drizzle with the remaining sauce and one tablespoon of olive oil. Bake in the oven for 5 minutes, then serve.
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Christine Anne Mountcastle
[email protected]Great go-to recipe.
Killa Killing
[email protected]Sorry guys, this recipe wasn't my favorite. The eggplant was a little too bitter for me. Maybe I did something wrong though. My husband liked it.
Raj Thakulla
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Lindsay Ruppel
[email protected]This was really simple to throw together. My husband and kids both cleaned their plates. Boom!
Sarah Till
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Cmcoyn Mojumder
[email protected]Easy to make. I added some red pepper flakes for a little kick. The eggplant was a nice touch.
Michelle Lucille Graham
[email protected]So good! Will be in my rotation.
Jawad Jd
[email protected]I substituted fresh tomatoes for the canned ones and it was even better. Definitely will make it again!
Ghazali Dilawer
[email protected]Amazing pasta and perfect balance of flavors.
Muhib Wasif
[email protected]This is a great recipe and easy to follow. I don't consider myself a cook at all, but it turned out delicious. Served it with garlic bread. Yum!