Penne alla Norma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lbs penne rigatecourse salt and ground pepper to taste4 tbsp of EVOO1 med onion, halved and thinly sliced4 garlic cloves, thinly sliced1/4 tsp crushed red peppers1 lg eggplant, cut inti 3/4 inch chunks1 1/2 pounds plum tomatoes, cored and cut into 1/2 inch chunks2 tbsp tomato pate1/2 cup torn fresh basil, plus more for garnish1/4 cup fresh grated parmesean cheese
Cook pasta in a large pot of boiling salted water until al dente, then drain and return to pot.
Heat oil in a large skillet over med heat. Add oinion, garlic, and crushed red pepper, cook stirring, until softened, about 5 min.
Add eggplant to skillet, season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 min. Uncover, cook stirring, until tender, 3 - 4 min.
Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 min.
Toss sauce and bsil with pasta; gently reheat if necessary.
Top with parmesean cheese and garnish with more basil.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user DAWNSKARMA.
Heat oil in a large skillet over med heat. Add oinion, garlic, and crushed red pepper, cook stirring, until softened, about 5 min.
Add eggplant to skillet, season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 min. Uncover, cook stirring, until tender, 3 - 4 min.
Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 min.
Toss sauce and bsil with pasta; gently reheat if necessary.
Top with parmesean cheese and garnish with more basil.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user DAWNSKARMA.
Nutritional Info Amount Per Serving
- Calories: 603.0
- Total Fat: 20.4 g
- Cholesterol: 5.0 mg
- Sodium: 480.2 mg
- Total Carbs: 90.1 g
- Dietary Fiber: 11.8 g
- Protein: 22.7 g
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