Penne alla Norma

1. 1

   Char the eggplants and the tomatoes over the coals of a grill.

2. 2

   Skin and chop them, discarding the tomato seeds.

3. 3

   Soften the onion with the garlic in the olive oil.

4. 4

   Add the eggplant and the tomatoes and simmer them gently over low heat for about 20 minutes.

5. 5

   Season to taste with salt and pepper and then stir in the basil leaves.

6. 6

   Meanwhile, bring six quarts of water to a roiling boil.

7. 7

   Add the penne and cook until the pasta is al dente.

8. 8

   Drain and put the penne in a serving bowl with the remaining tablespoon of olive oil.

9. 9

   Toss and add the sauce, mix well and sprinkle with basil leaves.

10. 10

    Pass the ricotta salata separately at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.