End of Summer Penne alla Norma

End of Summer Penne alla Norma
End of Summer Penne alla Norma

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • Salt and pepper

  • 1

    pound penne rigate pasta

  • 1/4

    cup extra-virgin olive oil (EVOO)

  • 2

    large cloves garlic, chopped

  • 1

    eggplant, peeled and chopped into 3/4-inch cubes

  • 2

    pints grape or heirloom cherry tomatoes

  • 2

    cups ricotta cheese

  • 1/3

    cup finely chopped fresh mint

  • 1

    cup loosely packed fresh basil leaves, torn or shredded

  • Whole parmigiano-reggiano cheese, to shave at the table

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water. While the pasta is working, in a deep skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the garlic and cook for 3 minutes. Increase the heat to medium-high, add the eggplant and tomatoes and stir to coat with the oil; season with salt and pepper. Cover the pan tightly and cook, stirring halfway through, until the tomatoes burst and the eggplant is tender, about 12 minutes. Meanwhile, in a medium bowl, mix together the ricotta and mint. Add the pasta, reserved cooking water and the basil to the tomato-eggplant sauce and toss for 2 minutes. Serve the pasta in bowls and top with the ricotta mixture and lots of shaved parmigiano-reggiano.

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