Penne Rigate ‘alla Norma’ with eggplant and ricotta sauce

Serves 4 | Takes 20 minutes

Ingredients:

350g Barilla Penne rigate
1 Jar Barilla Pomodoro and Ricotta sauce
1 Eggplant diced, 1cm
10 Basil leaves, torn
60g Parmesan cheese
1/3 Cup Extra Virgin olive oil
Sea salt & Pepper

Method:

1. Bring plenty of salted water to boil in a large pot. When the water is boiling, add salt (7g to 1 litre of water, about one heap tablespoon.)
2. Drop pasta in the water and stir occasionally. Cook for 11 minutes.
3. Add a 1/3 cup of extra virgin olive oil in a large pot, when hot add the eggplant and cook until soft and golden in color; season with salt and pepper.
4. Add the Barilla Pomodoro and Ricotta sauce and bring to a simmer.
5. Drain pasta when it reaches the desired doneness and toss it into the frying pan with a little cooking water to allow the pasta to finish cooking in the pan.
6. Once the pasta has absorbed all the juices, add basil and Parmesan.
7. Serve with fresh basil and a drizzle of extra virgin olive oil.

More recipes from Barilla:

Bavette pasta with prawns, pesto Genovese, potatoes and green beans

Minestrone soup with Barilla Risoni pasta

 Recipe and photo: Barilla

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