Penne alla Norma

Hello everyone!
Today we're sharing a simple and quick dish to use eggplants—wonderful vegetables—in a classic Italian pasta: Penne alla Norma.
This is one of our favorite dishes, and even when eggplants aren't in season, we make it often!
You only need a few ingredients and a little time to prepare a delicious meal that no one can resist!
Find the full recipe on our blog:
https://noifacciamotuttoincasa.wordpress.com/
Enjoy, and see you next time!
Penne alla Norma
Hello everyone!
Today we're sharing a simple and quick dish to use eggplants—wonderful vegetables—in a classic Italian pasta: Penne alla Norma.
This is one of our favorite dishes, and even when eggplants aren't in season, we make it often!
You only need a few ingredients and a little time to prepare a delicious meal that no one can resist!
Find the full recipe on our blog:
https://noifacciamotuttoincasa.wordpress.com/
Enjoy, and see you next time!
Steps
- 1
Wash the eggplants well, remove the stems, and slice them into rounds about 1/8 inch (2–3 mm) thick. Layer the slices in a colander, sprinkling coarse salt between each layer. Place a weight on top and let them sit for a couple of hours to draw out any bitterness.
- 2
After a couple of hours, the eggplants will have released some liquid. Rinse them under cold water to remove excess salt, squeeze them gently, and fry them in batches in extra virgin olive oil until golden brown. Once golden, drain them on a plate lined with paper towels. Do not add more salt, as they will already be flavorful.
- 3
To make the sauce, heat a couple of tablespoons of extra virgin olive oil in a large skillet. Add the crushed tomatoes and basil, and cook over low heat for about 20 minutes. Add a little water if the sauce gets too thick. While the sauce cooks, bring a large pot of water to a boil. Salt the water and add the penne.
- 4
When the penne are almost cooked, add about half of the fried eggplants to the sauce and continue cooking. Add the drained pasta (cooked al dente) to the sauce and toss well until the pasta is fully cooked, adding a little pasta water if needed.
- 5
Once the pasta is ready, serve it topped with the reserved fried eggplants, a couple of fresh basil leaves, and a generous sprinkle of aged salted ricotta cheese. Enjoy!
Similar Recipes
More Recipes
-

Sarvat Hanif
-

DJ Marcum
-

keosha hooks
-

Drumstick or Moringa Leaves and Sweet Corn Soup
Kumkum Chatterjee
-

Brad's Pork Carnitas Grilled Burritos with Avocado Salsa
wingmaster835
-

Cluster beans (Kothavarankaai) vaththal kuzhambu
Lakshmi Sridharan Ph D
-

Insalata Caprese (Caprese Salad)
Jibita Khanna
-

Maggie Conlon
-

cindybear
-

zolsen87 -

Paula Arciuolo
-

Jenifer.Emerson -

Bayou Cajun Mama
-

Snehlata Chauhan
-

Crab Linguine with Basil and Mint
jimethington -

Neha Tiwari -

Eustace from courage the cowardly dog -

Amaka iheke -

Dinah Mwanzi.
-

Cliffthe3rd
-

Owino Silvester
-

HarMeet Kaur
-

jamby












