My brother and his girlfriend are vegetarians, so this is what I cooked for them the other night. Yum-o.'
Penne alla Norma
serves 4 to 6
1 pound penne rigate
Course salt and pepper
4 tbsp olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 tsp crushed red pepper
1 large eggplant, cut into 3/4-in chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2 inch chunks
2 tbsp tomato paste
1/2 c torn fresh basil, plus more for garnish
3/4 c ricotta cheese (or a variety of shredded cheeses, if you prefer.)
1. Cook pasta in a large pot of boiling salted water, according to package instructions. Drain and return to pot.
2. Heat oil in a large skillet over medium heat. Add onion, garlic and crushed red pepper; cook, stirring, until softened, about 5 minutes.
3. Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tbsps water and scrape with spoon.
4. Add tomatoes, tomato paste and 1/4 c water to skillet; cook, stirring, until softened, about 5 minutes.
5. Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta and garnish with more basil.
Recipe origin: Everyday Food
Ta-DA!!!!!!
