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Penne Alla Norma |
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Ingredients:
- 1 - 24 oz. jar of Monte Bene™ Tomato Basil pasta sauce
- 1 lb penne pasta
- 4 medium Italian eggplants
- 1 cup- fresh, cubed mozzarella
- ½ cup grated pecorino Romano cheese
- ½ cup vegetable oil
- 1 tsp salt
- 8 fresh basil leaves, chopped
Directions:
- Cook pasta al dente (8-10 minutes), then drain
- Cut eggplant into 1/8" lengthwise slices
- With a 10" deep sauté pan on medium heat, sauté all eggplants until wilted
- Drain any leftover oil and sprinkle with salt
- Add Monte Bene™ Tomato Basil pasta sauce to the eggplant
- On medium heat, bring the sauce to a simmer for 2 minutes. Take a ½ cup of sauce and mix it with the cooked pasta so the pasta does not stick
- Add the mozzarella and continue to simmer on medium heat for an additional 1 minute
- Plate the pasta and top evenly with the sauce, eggplant and mozzarella
- Sprinkle evenly with Pecorino Romano cheese and basil.
Serves: 4
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