Pasta Norma

By pattie_d

Ingredients

• 1 BOX Barilla PLUS
• 3 SPRIGS Fresh Basil
• 2 medium eggplants, diced
• 4 Cloves garlic, sliced
• 1/2 medium red onion, chopped in 1/4 inch dice
• 2 Tablespoons fresh italian parsley chopped
• 1 Sprig fresh thyme
• 1 Cup Ricotta Salata Cheese, freshly grated
• TO TASTE black pepper
• 2 Tablespoons EVOO
• TO Taste red chili pepper flakes
• 1 can plum tomatoes 28 ounces
• 2 Tablespoons salt for pasta water

Preparation

Step 1

Preheat oven to 475 degrees F.

PLACE eggplants on a dry sheet pan and place in oven to bake until soft and dark golden brown, about 12-14 minutes. Remove and allow to cool.

BRING 6 quarts water to a boil and add 2 tablespoons salt.

HEAT olive oil in a 12 to 14-inch skillet until smoking. Add the onion and the garlic and cook until soft but not yet browned, about 5 to 6 minutes.

ADD tomatoes, basil, and thyme; bring to a boil. Simmer for 15 minutes, and season, to taste, with salt and pepper.

ADD eggplant and simmer about 6 minutes; remove from heat and set aside.

COOK PLUS Penne 1 minute less than the package directions. Drain well and pour the hot pasta into the pan with the eggplant mixture. TOSS over medium heat to mix and then pour into a heated serving dish.

SPRINKLE with grated cheese, parsley, mint, chili flakes and torn basil leaves. Drizzle with olive oil and serve.