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🍝 Penne alla Norma with Baked Cream Cheese Ball and Tomatoes

575 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• onions, yellow 1 pc.
• thyme, fresh 5 g
• eggplants 1 pc.
• olive oil 5 tbsp
• tomatoes, chopped 400 g
• balsamic vinegar, light 2 tbsp
• honey 5 tsp
• chili, ground pinch
• salt pinch
• pepper, black ground pinch
• cream cheese, plain 250 g
• cherry tomatoes 500 g
• sugar pinch
• penne rigate 500 g

Instructions

1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
2. 2. Peel the garlic clove and the onion.
3. 3. Dice the garlic and onion into very fine cubes.
4. 4. Rinse the thyme sprigs and pat them dry.
5. 5. Pluck the thyme leaves off the stems.
6. 6. Chop the thyme leaves finely.
7. 7. Wash the eggplant thoroughly.
8. 8. Remove the tough ends of the eggplant.
9. 9. Cut the eggplant into cubes.
10. 10. Heat 4 tablespoons of olive oil in a large pan over high heat.
11. 11. Sauté the eggplant cubes for about 5 minutes until golden brown.
12. 12. Remove the eggplant from the pan and place it on a plate.
13. 13. Set the eggplant aside and do not clean the pan.
14. 14. Add 1 tablespoon of olive oil to the same pan and heat it over medium heat.
15. 15. Sauté the diced garlic and onion for about 2 minutes.
16. 16. Add the chopped tomatoes to the pan.
17. 17. Return the sautéed eggplant cubes to the pan.
18. 18. Season the mixture with balsamic vinegar.
19. 19. Add 1 teaspoon of honey.
20. 20. Add chili to taste.
21. 21. Season with salt and pepper.
22. 22. Let the sauce simmer over medium heat.
23. 23. Stir the sauce occasionally.
24. 24. Line a baking sheet with parchment paper.
25. 25. Invert the cream cheese onto the prepared baking sheet.
26. 26. Drizzle 4 teaspoons of honey over the cream cheese.
27. 27. Sprinkle the chopped thyme over the cream cheese.
28. 28. Season the cream cheese generously with salt and pepper.
29. 29. Wash the tomatoes.
30. 30. Cut the tomatoes in half.
31. 31. Arrange the tomato halves around the cream cheese on the sheet.
32. 32. Sprinkle the tomatoes with salt, pepper, and sugar.
33. 33. Bake the sheet in the oven for about 15 minutes.
34. 34. Bring about 5 liters of salted water to a boil in a pot.
35. 35. Cook the penne pasta for approx. 9 minutes until al dente.
36. 36. Remove one cup of pasta water just before draining.
37. 37. Drain the pasta in a colander.
38. 38. Taste the sauce again.
39. 39. If necessary, add some pasta water to the sauce.
40. 40. Remove the cream cheese and tomatoes from the oven.
41. 41. Plate the pasta and the tomatoes.
42. 42. Pour the sauce over the pasta.
43. 43. Serve the baked cream cheese alongside.
44. 44. Bon appétit!

Nutrition per serving

• kcal: 575
• Protein: 20 g · Fett/Fat: 25 g · Carbs: 70 g