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Penne rigate à la Norma


  • 7 tablespoons extra virgin olive oil
  • cloves garlic, sliced
  • 1 lb fresh tomatoes, peeled and chopped
  • 1 tablespoon chopped basil
  • 3/4 lb penne rigate
  • medium aubergines
  • 4 tablespoons grated parmesan or pecorino
  • oil for frying
  • salt and pepper

Temperature: ° F


Recipe for 4 servings Heat a little olive oil in a frying pan and gently fry the sliced garlic. Add the tomatoes and basil. Add a little salt, cover, and cook for around 15 minutes. Cook the pasta (al dente). Meanwhile, peel the aubergines and cut them into squares. Fry them in some oil before placing them on kitchen paper to soak up the excess oil. Add a little salt and pepper. Drain the pasta. Pour the penne into a large Emile Henry Pasta Bowl and add the parmesan or pecorino. Mix together to melt the cheese. Add the tomato sauce and aubergines. Mix together and serve hot.

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