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.
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