Reviews (2) Add Rating & Review 134 Ratings 5 star values: 45 4 star values: 41 3 star values: 35 2 star values: 12 1 star values: 1 Martha Stewart Member Rating: 4 stars 09/11/2018 Whenever I use eggplant in a recipe, I slice it 1 inch thick (with skin on) and let it sit lightly salted between 2 paper towels to remove any bitterness. Then I move it to a plate in single layer and give it 3-5 minutes on high in a microwave to partially cook it. This prevents it from picking jup too much oil when it is fried. Then cube it and saute as per recipe. I substituted flat leaf parsley for the basil as basil leaves a terrible taste in my mouth--this does not happen to most people. Martha Stewart Member Rating: Unrated 09/08/2013 I really enjoyed this. I peeled the eggplant, as other reviews suggested. I doubled the tomato paste and water to make this a little more "saucy." Otherwise, I stuck to the recipe. The ricotta cheese added some good flavor, without it I would think this would be a bit bland. Yummy!
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Gallery Penne alla Norma Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Ingredients Ingredient Checklist 1 pound penne rigate Coarse salt and ground pepper 4 tablespoons olive oil 1 medium onion, halved and thinly sliced 4 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper 1 large eggplant, cut into 3/4-inch chunks 1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks 2 tablespoons tomato paste 1/2 cup torn fresh basil, plus more for garnish 3/4 cup ricotta cheese
Cook’s Notes Crushed red pepper adds spice to this dish. Vary the amount according to taste.
Gallery Penne alla Norma
Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Gallery
Penne alla Norma
Penne alla Norma
Penne alla Norma
Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 6
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 6
6
Ingredients
Ingredients
- 1 pound penne rigate Coarse salt and ground pepper 4 tablespoons olive oil 1 medium onion, halved and thinly sliced 4 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper 1 large eggplant, cut into 3/4-inch chunks 1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks 2 tablespoons tomato paste 1/2 cup torn fresh basil, plus more for garnish 3/4 cup ricotta cheese
Directions
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).
Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.
Cook’s Notes Crushed red pepper adds spice to this dish. Vary the amount according to taste.
Cook’s Notes
Crushed red pepper adds spice to this dish. Vary the amount according to taste.
Reviews (2)
Add Rating & Review 134 Ratings 5 star values: 45 4 star values: 41 3 star values: 35 2 star values: 12 1 star values: 1
Martha Stewart Member Rating: 4 stars 09/11/2018 Whenever I use eggplant in a recipe, I slice it 1 inch thick (with skin on) and let it sit lightly salted between 2 paper towels to remove any bitterness. Then I move it to a plate in single layer and give it 3-5 minutes on high in a microwave to partially cook it. This prevents it from picking jup too much oil when it is fried. Then cube it and saute as per recipe. I substituted flat leaf parsley for the basil as basil leaves a terrible taste in my mouth--this does not happen to most people. Martha Stewart Member Rating: Unrated 09/08/2013 I really enjoyed this. I peeled the eggplant, as other reviews suggested. I doubled the tomato paste and water to make this a little more "saucy." Otherwise, I stuck to the recipe. The ricotta cheese added some good flavor, without it I would think this would be a bit bland. Yummy!
Reviews (2)
Add Rating & Review 134 Ratings 5 star values: 45 4 star values: 41 3 star values: 35 2 star values: 12 1 star values: 1
Add Rating & Review
134 Ratings 5 star values: 45 4 star values: 41 3 star values: 35 2 star values: 12 1 star values: 1
134 Ratings 5 star values: 45 4 star values: 41 3 star values: 35 2 star values: 12 1 star values: 1
134 Ratings 5 star values: 45 4 star values: 41 3 star values: 35 2 star values: 12 1 star values: 1
5 star values: 45 4 star values: 41 3 star values: 35 2 star values: 12 1 star values: 1
Martha Stewart Member Rating: 4 stars 09/11/2018 Whenever I use eggplant in a recipe, I slice it 1 inch thick (with skin on) and let it sit lightly salted between 2 paper towels to remove any bitterness. Then I move it to a plate in single layer and give it 3-5 minutes on high in a microwave to partially cook it. This prevents it from picking jup too much oil when it is fried. Then cube it and saute as per recipe. I substituted flat leaf parsley for the basil as basil leaves a terrible taste in my mouth--this does not happen to most people. Martha Stewart Member Rating: Unrated 09/08/2013 I really enjoyed this. I peeled the eggplant, as other reviews suggested. I doubled the tomato paste and water to make this a little more "saucy." Otherwise, I stuck to the recipe. The ricotta cheese added some good flavor, without it I would think this would be a bit bland. Yummy!Martha Stewart Member
Rating: 4 stars 09/11/2018
Whenever I use eggplant in a recipe, I slice it 1 inch thick (with skin on) and let it sit lightly salted between 2 paper towels to remove any bitterness. Then I move it to a plate in single layer and give it 3-5 minutes on high in a microwave to partially cook it. This prevents it from picking jup too much oil when it is fried. Then cube it and saute as per recipe. I substituted flat leaf parsley for the basil as basil leaves a terrible taste in my mouth–this does not happen to most people.
Rating: 4 stars
Rating: Unrated 09/08/2013
I really enjoyed this. I peeled the eggplant, as other reviews suggested. I doubled the tomato paste and water to make this a little more “saucy.” Otherwise, I stuck to the recipe. The ricotta cheese added some good flavor, without it I would think this would be a bit bland. Yummy!
Rating: Unrated
All Reviews for Penne alla Norma
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Penne alla Norma
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
