Pennette "alla Norma"

Serve 6

Cook the pasta in boiling salted water until al dente. Meanwhile, cut the onion into slices, then sweat them it in a saucepan with a little extra virgin olive oil. Season with salt and pepper and  incorporate a little of the pasta cooking water. When the onion is cooked, add the eggplant sauce and let it warm up for a few minutes. Finally add the Pomodorina and the julienned fresh basil. Drain the penne and mix it with the prepared sauce; sprinkle in some grated parmigiano reggiano cheese and the diced salted ricotta. Garnish with few leaves of fresh basil and serve immediately.