Penne ala Norma (ala Judy)
Legend has it that this recipe was created as a tribute to the opera "Norma"; composed by Vincenzo Bellini, who was from Sicily, where this dish originated. This recipe came to me vial email Martha Stewart recipe of the day.
Note: Crushed red pepper adds spice to this dish. Vary the amount according to taste. (when cooking for Daniel add plenty --cooking for Kate go sparingly!!)
1# penne rigate (check out the new Wegmans pasta --fun a little too large for this recipe- but still fun!)
4 T EVOO
1 medium onion. halved and thinly sliced
4 garlic cloves, thinly sliced ***see cool slicing tool!***
1/4 t crushed red pepper
1 large eggplant, cut into 3/4 inch chunks
1 1/2# plum tomatoes (that was about 7 romas for me)
2 T tomato paste (please note that my tomato paste was frozen -- I use what I need from a can then freeze individual 1 T portions for other recipes)
1/2 c torn fresh basil, plus more for garnish
3/4 c ricotta cheese
Heat oil in large skillet over medium heat. Add onion, garlic and crushed red pepper - cook stir until softened about 5 minutes. ****check out that awesome garlic slicer --love it just drop whole peeled garlic in and twist it --nice thin sliced garlic and no smelly hands --come apart and goes into dishwasher****
Add eggplant to skillet and season generously with salt and pepper.
Cover the eggplant- onion mixture and cook over low heat about 5 min until eggplant releases juices.
Uncover cook and stir until tender about 3-4 more minutes. ( if you find it is getting too dry and sticking add a few T of water and scrape gently)
Now add the tomatoes, tomato paste and 1/4 c water and stir until tomatoes are soft about 5 minutes.
Now it should look like this...
Meanwhile cook pasta until al dente. This is the new Wegmans fun pasta --also wondering about why I have an electric teakettle in the picture --well wonder no more -- I only put about 1/2 inch of water into pasta pot and then quickly heat up 1-2 pots of boiling water in the electric teakettle --it is a huge time saver! We purchased it after spending time in the UK with our English cousins - much quicker than stove teakettle.
Toss basil, pasta and sauce together gently.
Serve with ricotta dolloped on top and more fresh basil !
Note: Crushed red pepper adds spice to this dish. Vary the amount according to taste. (when cooking for Daniel add plenty --cooking for Kate go sparingly!!)
1# penne rigate (check out the new Wegmans pasta --fun a little too large for this recipe- but still fun!)
4 T EVOO
1 medium onion. halved and thinly sliced
4 garlic cloves, thinly sliced ***see cool slicing tool!***
1/4 t crushed red pepper
1 large eggplant, cut into 3/4 inch chunks
1 1/2# plum tomatoes (that was about 7 romas for me)
2 T tomato paste (please note that my tomato paste was frozen -- I use what I need from a can then freeze individual 1 T portions for other recipes)
1/2 c torn fresh basil, plus more for garnish
3/4 c ricotta cheese
Heat oil in large skillet over medium heat. Add onion, garlic and crushed red pepper - cook stir until softened about 5 minutes. ****check out that awesome garlic slicer --love it just drop whole peeled garlic in and twist it --nice thin sliced garlic and no smelly hands --come apart and goes into dishwasher****
Add eggplant to skillet and season generously with salt and pepper.
Cover the eggplant- onion mixture and cook over low heat about 5 min until eggplant releases juices.
Uncover cook and stir until tender about 3-4 more minutes. ( if you find it is getting too dry and sticking add a few T of water and scrape gently)
Now add the tomatoes, tomato paste and 1/4 c water and stir until tomatoes are soft about 5 minutes.
Now it should look like this...
Meanwhile cook pasta until al dente. This is the new Wegmans fun pasta --also wondering about why I have an electric teakettle in the picture --well wonder no more -- I only put about 1/2 inch of water into pasta pot and then quickly heat up 1-2 pots of boiling water in the electric teakettle --it is a huge time saver! We purchased it after spending time in the UK with our English cousins - much quicker than stove teakettle.
Toss basil, pasta and sauce together gently.
Serve with ricotta dolloped on top and more fresh basil !
Hey Judy! Wow, great recipe! We so are glad that you tried our Paccheri Rigati :) Even if they were too large for the recipe haha-- this meal looks incredible!
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