Penne alla Norma Recipe | Simple & Delicious Eggplant Pasta with Tomato Sauce скачать в хорошем качестве

Penne alla Norma Recipe | Simple & Delicious Eggplant Pasta with Tomato Sauce

This week, Mama Anna is bringing you a delicious taste of Italy with her easy and delicious Pasta alla Norma, a classic pasta dish made with tender eggplant, rich tomato basil sauce, and a sprinkle of Parmesan. In this video, Anna uses penne pasta, but you can easily make it with whatever pasta you have on hand!. It’s simple, satisfying, and packed with flavor! 🍆 Whether you're an eggplant lover or trying it in pasta for the first time, we’d love to hear: have you ever made Pasta alla Norma at home? Tell us in the comments! 👇 Ingredients and full recipe below. 🔔 Subscribe for more recipes straight from our kitchen to yours. 🍋 Hellofresh ~ Use my code LADYANNA for 10 Free Meals + First Box Ships Free. Free meals applied as discount on first box, new subscribers only, varies by plan. Sign up today! https://bit.ly/3Ix97r0 🍳 Shop Anna’s favorite HexClad pans here: https://tidd.ly/44bCQhu 🔪 Check out Mama's favorite knives! Click the link and use code 'thatladyanna' at checkout for an exclusive discount! https://taski.store/ThatLadyAnna 👩‍🍳 Want to find all of Mama's favorite products? Check them out on Amazon using this link: https://www.amazon.com/shop/thatladyanna *If you purchase through these links, we may earn a small commission at no extra cost to you. Thank you for supporting our channel and helping us continue to share Anna's recipes with the world! Pasta alla Norma Ingredients:     •    1 medium eggplant, cubed     •    ½ cooking onion, finely chopped     •    A handful of fresh basil leaves     •    ½ cup vegetable oil     •    Salt and pepper, to taste     •    3 cups marinara sauce     •    10 oz penne rigate     •    ¼ cup grated Parmigiano cheese Instructions:     1.    Heat vegetable oil in a pan over medium heat. Fry eggplant in batches until golden and tender. Transfer to a paper towel-lined plate to drain excess oil.     2.    In a separate pan, gently sauté onion until soft. Add marinara sauce, fried eggplant, and fresh basil. Simmer on low heat.     3.    Cook penne rigate until al dente. Drain and add directly to the sauce. Toss to combine.     4.    Plate and top with grated Parmigiano. Serve warm.