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Penne alla Norma Recipe

   
 

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     Penne alla Norma

Category   Entrees - Maindishes
Sub Category   None
Servings   4 to 6
Preptime   20 minutes

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 cup plus 2 tablespoons skim milk
3/4 cup ricotta cheese

Instructions
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.


Originally Submitted
7/3/2010





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