Penne With Eggplant Sauce (alla Norma)
This Sicilian eggplant pasta dish takes its name from the opera "Norma" by Catanian bornVincenzo Bellini. What makes the sauce so special is the use of grated ricotta salataas a garnish.
- 500 grams Penne pasta
- 2 eggplants cubed or sliced
- 1/2 kilogram can peeled tomatoes
- 1 garlic clove smashed
- 1 hot pepper
- 20 fresh basil leaves
- 70 grams Ricotta salata coarsely grated
Salt the cubed eggplant and allow to drain in a colander for 30 minute up to several hours.
Squeeze out the excess liquid and sauté in 1/4 cup olive oil until tender.
Sauté the garlic and red pepper in hot olive oil until it begins to sizzle.
Add the tomatoes and cook over low heat, stirring occasionally, until the sauce has thickened.
Add the fried eggplant to the tomato sauce.
Cook the penne in boiling salted water until they are al dente. The water should taste like the sea.
Drain the pasta and toss into the sauce.
Garnish with the grated ricotta salata and basil leaves and serve immediately.
Serving: 85g | Calories: 386kcal | Carbohydrates: 76g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 138mg | Potassium: 729mg | Fiber: 8g | Sugar: 10g | Vitamin A: 326IU | Vitamin C: 22mg | Calcium: 84mg | Iron: 2mg