PENNE ALLA NORMA
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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