Penne alla Norma

 

Maybe I am secretly Sicilian.

I have Italian [or is it Armenian?] roots. My grandmother’s name was De Bartolo and she could make a mean bolognese sauce, which I’ve yet to replicate. I should really investigate from whence I come, because tonight, I’m convinced that I’m Sicilian….and it’s all because of Penne alla Norma.

I don’t think I’ve ever bought an eggplant in my life.But  I had read this recipe in [yes, again] Fresh Flavor Fast, and I was intrigued that the dish was reputedly named for the opera Norma, written by Bellini. What a cool history for a dish to have. For it to have lasted through the ages, I thought, it has to be good.

And it was. Really good. As is normally the case in our house when I cook anything Italian, I swooned over the meal while my husband stared at me with a puzzled look on his face. He is not Italian or close to it. While he’s a former chef, he doesn’t get pasta as a comfort food, like I do.

This is simple cooking at its best. I added maybe a weensy bit too much red pepper so I should probably call mine Norma Arrabiatta, but it was so damn good. I loaded this UP with fresh basil and it complemented the eggplant and the acid in the tomato sauce so well. The ricotta added a nice, clean touch. this is a keeper.

Penne alla Norma (from Fresh Flavor Fast)

Serves 4 to 6

• 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
• 1/2 cup torn fresh basil, plus more for garnish
• 3/4 cup ricotta cheese

Directions

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
2. Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.
3. 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).
4. Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.
5. Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil.

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