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All together, now: yummmm!

This was a yummy, hearty, delicious bowl of comfort food goodness. And it was healthy! I used whole wheat penne and the dish is loaded with veggies. Plus it’s meat-free, but you won’t notice it – my husband was shocked when I pointed out that there was no meat. He didn’t miss it at all, and this is a guy who needs meat to consider it a complete dinner. This pasta is extremely satisfying and filling and very flavorful. It’s one of those rare pasta dishes that you can eat your fill and thoroughly enjoy each delicious bite and walk away without feeling bloated or heavy.

I’ll say it again: yum! I need to make this again soon. It’s a perfect fall dish and comes together very easily, but it’s so complex and flavorful that you’d think it came from a restaurant.

Penne alla Norma

Adapted from Everyday Food: Fresh Flavor Fast
Serves: 4 to 6 Prep time: 20 minutesTotal time: 20 minutes
 

Coarse Salt and freshly ground pepper

1 pound penne rigate (I used whole wheat)

1/4 cup olive oil

1 onion, halved lengthwise and thinly sliced

4 garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper flakes

1 large eggplant, cut into 1/4 inch chunks

2 pints grape tomatoes, halved

2 tablespoons tomato paste

1/4 cup water, plus more as needed

1/2 cup firmly packed torn fresh basil leaves, plus more for garnish

3/4 cup ricotta cheese

  1.  Bring a pot of salted water to a boil. Cook pasta according to package directions until al dente – I set my timer for one minute less than the shortest time in the directions. Drain pasta and return to pot.
  2. Meanwhile, heat oil in a large skillet over medium. Add onion, garlic, and red pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
  3. Add eggplant; season generously with salt and pepper. Cover, and cook until eggplant begins to release its juices, about 5 minutes. Uncover; cook, stirring occasionally, until tender, 3 to 4 minutes (if mixture begins to brown too much on the bottom of the pan, add up to a few tablespoons of water, and scrape up bits with a wooden spoon).
  4. Add tomatoes, tomato paste and 1/4 cup water. Cook, stirring occasionally, until tomatoes are softened, about 5 minutes.
  5. Add tomato mixture and basil to pot, and toss with pasta; briefly reheat over medium-low if necessary. To serve, divide among bowls; top each with a dollop of ricotta, and garnish with additional basil and a couple grinds of black pepper.

Suzi

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