Penne alla Norma

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Penne alla Norma calories by ingredient


Introduction

I substituted the traditional ricotta cheese for parmesean cheese I substituted the traditional ricotta cheese for parmesean cheese
Number of Servings: 4

Ingredients

    1 lbs penne rigate
    course salt and ground pepper to taste
    4 tbsp of EVOO
    1 med onion, halved and thinly sliced
    4 garlic cloves, thinly sliced
    1/4 tsp crushed red peppers
    1 lg eggplant, cut inti 3/4 inch chunks
    1 1/2 pounds plum tomatoes, cored and cut into 1/2 inch chunks
    2 tbsp tomato pate
    1/2 cup torn fresh basil, plus more for garnish
    1/4 cup fresh grated parmesean cheese

Directions

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.