Best 5 Penne Alla Norma Recipes

PENNE ALLA NORMA

Steps:

• 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.

PASTA ALLA NORMA (BAKED PENNE WITH EGGPLANT)

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes less than the instructions on the package. Strain the pasta and rinse under cold water until cool.
• Put the pasta in a large bowl and toss with 1 cup of the pasta sauce.
• Meanwhile, in a 12 inch sauté pan, heat 3 tablespoons of the olive oil over medium-high heat until almost smoking.
• Working in batches, sauté the eggplant slices, seasoning them with salt and pepper, turning once, until golden brown on both sides.
• Transfer to a plate lined with paper towels to drain.
• Preheat oven to 375°F
• Grease a 9 by 13 inch baking dish with 1 tablespoon of the olive oil (I used cooking spray).
• Cover the bottom of the baking dish with 1/4 cup of the tomato sauce.
• Top with half the bread crumbs, then add half the pasta. Arrange half of the eggplant slices, overlapping them slightly, on top of the pasta.
• Dot about 1/4 cup of tomato sauce over the eggplant, and top with half of the pecorino and half of the basil.
• Top with the remaining pasta, arrange the remaining eggplant over the pasta, and dot with the remaining tomato sauce.
• Sprinkle with the remaining pecorino and basil, and then the remaining bread crumbs, and drizzle with the remaining 2 tablespoons olive oil.
• Bake for 45 minutes then let stand for 10 minutes.
• Grate ricotta salata (provolone or pecorino work too!) over individual portions before serving.

PENNE ALLA NORMA

Steps:

• Preheat the oven to 200 degrees. Toast the ricotta on a baking sheet until golden on all sides, about 15 minutes. Allow the cheese to cool, then grate it on a large hole grater and set aside.
• To make the sauce, place 3 tablespoons of the extra virgin olive oil in a skillet over medium heat and saute the onion for 4 minutes or until soft. Add the garlic and red pepper flakes and saute for 3 more minutes. Add the tomatoes and allow to simmer over low heat for 20 minutes. Puree the sauce, stir in the basil and reserve.
• Trim the bottoms and tops off the eggplants then cut them lengthwise into 1/4-inch thick slices. Lightly salt the eggplant and place it in a colander with a bowl on top to press it down. Allow to stand for 30 minutes. Place pure olive oil to a depth of 1/4-inch in a heavy-bottomed pot over medium heat. Fry the eggplant until golden brown on both sides, turning once. Drain well on paper towels and season with fresh pepper.
• Heat the oven to 350 degrees. Cook the penne al dente. Drain the pasta well, toss it with three-fourths of the sauce and half the cheese. Place a layer of the pasta in a 9 by 13-inch baking dish, covering it with a layer of fried eggplant. Layer the remaining pasta on top and then the remaining eggplant on top of that. Sprinkle the eggplant with the remaining cheese, drizzle with the remaining sauce and one tablespoon of olive oil. Bake in the oven for 5 minutes, then serve.

PENNE ALLA NORMA

Steps:

• Char the eggplants and the tomatoes over the coals of a grill. Skin and chop them, discarding the tomato seeds.
• Soften the onion with the garlic in the olive oil. Add the eggplant and the tomatoes and simmer them gently over low heat for about 20 minutes. Season to taste with salt and pepper and then stir in the basil leaves.
• Meanwhile, bring six quarts of water to a roiling boil. Add the penne and cook until the pasta is al dente. Drain and put the penne in a serving bowl with the remaining tablespoon of olive oil. Toss and add the sauce, mix well and sprinkle with basil leaves. Pass the ricotta salata separately at the table.

PENNE ALLA NORMA

Steps:

• Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
• Meanwhile, heat oil in a large skillet over medium. Add onion, garlic, and red-pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
• Add eggplant; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring occasionally, until tender, 3 to 4 minutes (if mixture begins to brown too much on bottom of pan, add up to a few tablespoons water, and scrape up bits with a wooden spoon).
• Add tomatoes, tomato paste, and 1/4 cup water; cook, stirring occasionally, until tomatoes are softened, about 5 minutes.
• Add tomato mixture and basil to pot, and toss with pasta; briefly reheat over medium-low if necessary. To serve, divide among bowls; top each with a dollop of ricotta, and garnish with additional basil.