Pasta Alla Norma
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 517
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 76
- Dietary Fiber
- 8
- Sugar
- 13
- Protein
- 19
- Cholesterol
- 16
- Sodium
- 900
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
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.