Penne Santa Rosalia Recipe
Penne pasta with ricotta cheese, tomato sauce, topped with eggplant, parmesan cheese and fresh basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into thin rounds, sprinkle with salt, and let it sit for about 15 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Eggplant
In a large skillet, heat olive oil over medium heat. Add the sliced eggplant and sauté until golden brown and tender, about 5-7 minutes. Remove from heat and set aside.
- 3
Cook the Pasta
In a large pot of boiling salted water, add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 4
Combine Pasta and Sauce
In the same pot, add the cooked penne pasta back in. Pour in the tomato sauce and ricotta cheese, stirring gently to combine. Season with salt and black pepper to taste.
- 5
Assemble the Dish
Transfer the pasta mixture to a serving dish. Top with the sautéed eggplant, and sprinkle with grated parmesan cheese and fresh basil leaves.
- 6
Serve
Serve warm, garnished with additional basil and parmesan if desired.
