Penne pasta with eggplant sauce
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Penne pasta with eggplant sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g penne rigate or any other short pasta
- 1/2 tbsp. ricotta cheese
- 2 small eggplants (about 450g), cut into 2cm cubes.
- 800 g canned whole plum tomatoes, crushed by hand
- 1/2 tsp salt, plus more for cooking pasta
- 1/4 cup extra virgin olive oil, plus more for drizzling
- Freshly ground pepper
- 5 cloves garlic, thinly sliced
- 1/2 tsp dried oregano
- 1/2 cup fresh basil
We recommend
Recipes with similar ingredients: penne pasta, eggplants, plum tomatoes, garlic, oregano, basil, ricotta cheese
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain all but 1/2 cup of the water.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
Add half the eggplant, season with salt and pepper, and cook for 4 minutes, stirring occasionally, until golden and tender. Remove to a plate with a slotted spoon. Fry the remaining eggplant in the same manner, adding another 1 tablespoon of olive oil to the pan. - Add the remaining 2 tablespoons of olive oil and garlic to the pan. Reduce the heat to medium and cook for 3 minutes, stirring, until the garlic is golden.
Add tomatoes, oregano, salt, and a few grinds of pepper. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly. - Add the pasta, eggplant, and reserved pasta water to the pan. Cook for 1 minute, stirring constantly. Season with salt and pepper to taste.
Before serving, sprinkle with ricotta cheese and basil, drizzle with olive oil.
Categories:
Similar recipes
