Food & Cooking Recipes Ingredients Pasta and Grains Penne alla Norma 3.9 (134) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Trending Videos Close this video player Prep Time: 20 mins Total Time: 20 mins Servings: 6 This classic Sicilian pasta dish combines eggplant, tomatoes, and basil. Put a dollop of ricotta cheese on each plate to stir in for a creamy consistency. Ingredients 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 ¼ teaspoon crushed red pepper 1 large eggplant, cut into ¾-inch chunks 1 ½ pounds plum tomatoes, cored and cut into ½-inch chunks 2 tablespoons tomato paste ½ cup torn fresh basil, plus more for garnish ¾ cup ricotta cheese Directions Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot. Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes. 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). Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes. Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil. Cook's Notes Crushed red pepper adds spice to this dish. Vary the amount according to taste. Originally appeared: Everyday Food, September 2003 Rate It PRINT