Eggplant-Tomato Sauce with Penne Pasta Recipe ππ
Overview:
Indulge in the delightful combination of tender eggplant, flavorful tomatoes, and perfectly cooked penne pasta with this scrumptious recipe. This Eggplant-Tomato Sauce with Penne Pasta is not only bursting with flavor but also a breeze to make, requiring just a few simple steps and ingredients. Whether you’re a vegetable enthusiast or simply seeking a healthy and satisfying meal, this recipe is sure to impress. Let’s dive into the culinary adventure!
Ingredients:
- 1 large eggplant π
- 1 garlic bulb π§
- 1/4 cup extra virgin olive oil
- 1 can of whole tomatoes π
- 1 packet of penne pasta
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- Pecorino Romano cheese, freshly grated, for serving π§
Instructions:
| Step | Description |
|---|---|
| 1 | Begin by preparing the eggplant. Peel and chop it into small pieces. |
| 2 | Peel the garlic cloves, getting them ready for the next step. |
| 3 | In a large pan, heat the extra virgin olive oil over medium heat. Add the chopped eggplant and garlic cloves to the pan, along with 2 teaspoons of kosher salt. SautΓ© until the eggplant absorbs most of the oil, ensuring not to overcook. |
| 4 | Once the eggplant and garlic are fragrant and softened, add the can of whole tomatoes to the pan. Cover and let the mixture simmer over low heat for approximately 20 minutes, or until the eggplant reaches a soft consistency. |
| 5 | Carefully transfer the cooked mixture from the pan into a blender. Depending on the blender’s capacity, you may need to blend in batches to achieve a smooth consistency. Blend until you achieve an orange-colored, velvety sauce. |
| 6 | Season the sauce with freshly ground black pepper to enhance the flavors, adjusting according to your taste preferences. |
| 7 | While keeping the sauce warm, bring a large pot of salted water to a boil for cooking the penne pasta. |
| 8 | Cook the penne pasta according to the package instructions until al dente. |
| 9 | Once the pasta is cooked, drain it and transfer it to the pan with the warm eggplant-tomato sauce. Toss gently to coat the pasta evenly with the flavorful sauce. |
| 10 | Serve the Eggplant-Tomato Sauce with Penne Pasta immediately, garnishing each serving with a generous sprinkle of freshly grated Pecorino Romano cheese for an extra burst of flavor. |
Nutritional Information (per serving):
- Calories: 603.6
- Fat Content: 16.4g
- Saturated Fat Content: 2.3g
- Cholesterol Content: 0mg
- Sodium Content: 15.1mg
- Carbohydrate Content: 107.9g
- Fiber Content: 19g
- Sugar Content: 6.6g
- Protein Content: 11.9g
Recipe Notes:
- Feel free to customize this recipe by adding your favorite herbs or spices to the sauce for an extra flavor boost.
- For a creamy variation, blend in a splash of heavy cream or coconut milk into the sauce before tossing it with the pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently on the stovetop or in the microwave before serving.
Conclusion:
With its vibrant colors, rich flavors, and wholesome ingredients, this Eggplant-Tomato Sauce with Penne Pasta recipe is a true crowd-pleaser that’s perfect for any occasion. Whether you’re cooking for a family dinner or hosting a gathering with friends, this dish is sure to be a hit. So roll up your sleeves, gather your ingredients, and embark on a culinary journey that’s as delicious as it is satisfying! Enjoy! π½οΈπ©βπ³
