Pasta Alla Norma

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Spicy Marinara Sauce:
  • 1 Vidalia onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 (16-ounce) can tomato puree
  • 1 cup chicken broth
  • Coarse sea salt
  • Red pepper flakes, to taste
  • 1 eggplant, cubed
  • 4 tablespoons canola oil
  • 1 (1-pound) box dried penne rigate
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup ricotta salata, shaved into strips with a peeler
  • Few fresh basil leaves, chiffonade, for garnish
Directions
  • To make the spicy marinara sauce: Combine the onion, carrot, celery, garlic, tomato puree, and broth in a large, deep saucepan and cook over medium heat until reduced by 1/3. Add the salt, and red pepper flakes, to taste.

  • For the eggplants: Heat 4 tablespoons of canola oil in a large skillet, over medium-high heat, and fry the eggplant. Drain them on paper towels and sprinkle with sea salt.

  • Stir the cooked eggplant into the marinara sauce. Keep the sauce warm.

  • For the pasta:

  • Bring a large pot of salted water to a boil and cook the pasta to al dente, about 6 to 8 minutes. Drain the pasta, and add it to the marinara sauce. Stir in the grated cheeses.

  • Divide the pasta among the plates and top with a strip of ricotta salata and some fresh basil.

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.


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