Penne with Eggplant Sauce
Submitted by GB REAM
Penne with chunky eggplant tomato sauce, garlic, red pepper flakes, and fresh parsley. A simple, hearty Italian pasta ready in 45 minutes with no cream or cheese needed.
YIELD
2 servingsPREP
10 minCOOK
35 minREADY
45 minThis penne gets tossed with a rustic eggplant and tomato sauce that’s big on flavor and short on fuss. Diced eggplant seared in olive oil until golden, then simmered with crushed Roma tomatoes, garlic, and red pepper flakes until thick and saucy.
Cooking the eggplant in two batches is the move that makes this work. Eggplant absorbs oil like a sponge, and crowding the pan drops the temperature so it steams instead of browning. Two batches in hot oil gives you golden, slightly crispy edges that hold their texture in the sauce.
Resist adding more oil when the eggplant starts sticking. Just keep tossing. The sticking means browning is happening, and that’s flavor you want. The tomatoes deglaze the pan and pull all those caramelized bits into the sauce.
Fresh parsley goes in at the very end, tossed with the hot pasta so it wilts slightly but keeps its color and brightness.
Kitchen Tips
- Peel the eggplant before dicing. The skin can stay tough in a quick-cooked sauce like this.
- Drain the canned tomatoes before adding. Extra liquid makes the sauce watery and it won’t cling to the penne.
- Get the oil hot but not smoking before adding the eggplant. Cold oil means greasy, soggy cubes.
Variations
- Add a handful of capers or sliced black olives with the tomatoes for a Sicilian-style sauce.
- Crumble ricotta salata over the top before serving for a salty, creamy contrast.
- Toss in fresh basil leaves instead of parsley for a more aromatic finish.
Ingredients
Directions
Set all of the ingredients in front of you near the stove.
Bring a large pot of water to a boil.
Add the penne and cook until al dente-tender yet slightly firm to the bite, about 12 to 15 mintues.
While the water is being broght to a boil you can begin the sauce.
In a large skillet heat 2 tablespoons of the oil over medium-high heat until hot but not smoking.
Add half of the eggplant and cook until almost tender.
Toss frequently and do not add any more oil; just keep tossing if the eggplant begins to stick.
When done remove onto a platter.
Add 2 more tablespoons of oil and repeat with the remaining eggplant.
Add the tomatoes, salt and pepper, and bring to a boil.
Add the eggplant and cook until the sauce is thickened and the eggplant is tender, about 7 to 10 minutes.
Keep the sauce hot over low heat if the pasta is not done yet.
Drain the pasta in a colander.
Return it to the pot or a warm serving bowl and add the sauce.
Toss.
Add the parsley and toss again.
Serve immediately.
Comments
