Penne alla Norma
A comforting, rich Sicilian classic starring tender roasted eggplant, sweet tomato basil sauce, and a generous grating of salty ricotta salata.
20G
PLANT PROTEIN
18G
FIBRE
FROM OUR KITCHEN
TO YOUR TABLE
✿
TO YOUR TABLE
Ingredients
- 1 box BELLY Penne
- 1 large eggplant, cubed
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- Fresh basil leaves
- 1/2 cup ricotta salata or pecorino, grated
- Salt and pepper
Directions
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01Toss eggplant cubes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until golden and tender.
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02In a large pan, sauté garlic until fragrant. Add crushed tomatoes and simmer for 15 minutes.
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03Cook BELLY Penne in salted boiling water until al dente.
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04Add pasta and roasted eggplant to the tomato sauce. Toss well.
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05Serve topped with fresh basil and generous shavings of ricotta salata.
