in Italy

Sicilian Pasta al Forno

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Ingredients for 4 servings:

  • 300 g Penne Rigate
  • 500 g tomatoes, pureed
  • 1 eggplant(s)
  • 200 g cheese, ground provolone
  • 100 g sausages, sliced ​​crispy sausages
  • 2 tbsp capers
  • 3 anchovy fillets
  • 1 clove(s) garlic, finely chopped
  • 50 g Parmesan, grated
  • olive oil
  • Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Oven pasta with eggplant à la Norma

Dice the eggplant and fry in olive oil. Sauté the garlic in a little oil, add the capers and anchovy fillets, then the tomato passata. Season with salt and simmer over medium heat for 30 minutes. Cook the penne in salted water until al dente, drain, toss with the eggplant, sausage slices, and cheese, then stir in the tomato sauce. Transfer to an ovenproof dish, sprinkle with Parmesan cheese, and bake in a preheated oven at 200°C for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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