My youngest son and I love pasta dishes. We specifically love this pasta recipe because it is not only a vegetarian dish but it also consists some of our favorite vegetables and herb: eggplant, tomato and basil. Tomato and basil are such an incredible combo; I frequently use them in my cooking. This pasta dish is so simple and yet satisfyingly good. Yummy!
Cooking Tips for Perfect Pasta
Cooking pasta might seem straightforward, but a few tips can truly elevate your dish. First, always salt your water generously before adding the pasta. This not only seasons the pasta but enhances the overall flavor of the dish. Aim for water that tastes like the ocean. When cooking penne, follow the package instructions for timing. Check for al dente texture, which means the pasta should be firm to the bite yet cooked through. Another tip is to reserve a cup of pasta water before draining. This starchy water can be a game changer, helping to create a silky sauce that clings beautifully to the pasta. Finally, once you combine the pasta with your sauce, let it simmer together for a couple of minutes. This melding allows the flavors to blend, making each bite more enjoyable.
Serving Suggestions and Pairings
When it comes to serving your penne with eggplant, tomato, and basil, presentation is key. Use a large serving bowl to showcase the vibrant colors of the dish. For added freshness, consider garnishing with a sprinkle of grated Parmesan cheese or a few extra basil leaves. This not only enhances the flavor but also makes the dish visually appealing. To round out the meal, serve it with a simple side salad. A mix of arugula, cherry tomatoes, and a light vinaigrette complements the pasta beautifully. If you enjoy a bit of crunch, garlic bread is a fantastic option too. It’s great for soaking up any leftover sauce. For drinks, a light white wine like Pinot Grigio pairs wonderfully, as does a refreshing sparkling water with a slice of lemon. These pairings enhance the dining experience and make your meal feel special.
Frequently Asked Questions
What can I substitute for eggplant?
Zucchini or bell peppers work well as alternatives to eggplant in this recipe. They both have a nice texture and will absorb the flavors of the dish beautifully.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Just reheat gently on the stove or in the microwave, adding a splash of water if it seems dry.
Can I make this dish ahead of time?
You can prepare the sauce and cook the pasta separately ahead of time. Just combine them right before serving to keep the pasta from getting mushy.
What can I serve with this pasta?
A simple green salad or some crusty garlic bread pairs wonderfully with this dish. For a little extra protein, grilled chicken or shrimp would also be a great addition.
What are common mistakes to avoid when making this pasta?
One common mistake is not salting the pasta water enough. It should taste like the ocean to really enhance the flavor of the pasta. Also, be careful not to overcook the pasta; it should be al dente.
Penne with Eggplant, Tomato & Basil
Ingredients
- 1/4 cup plus 2 tbsp extra-virgin olive oil
- 1 medium eggplant cut into 1/4-inch dice (about 6 cups)
- Kosher salt
- 1 small red onion thinly sliced
- 1/4 tsp. crushed red pepper flakes
- 1-1/4 lb. tomatoes seeded and cut into 1/2-inch chunks (about 2-1/3 cups)
- 3 medium cloves garlic finely chopped
- 1 cup roughly chopped fresh basil
- 3/4 lb. dried penne rigate
- 1/2 cup coarsely grated Parmigiano Reggiano
Instructions
- Bring a large pot of well-salted water to a boil.
- Heat 1/4 cup of the oil in a 12-inch skillet over high heat. Add the eggplant and a generous pinch of salt. Reduce the heat to medium high and cook, stirring occasionally, until the eggplant is tender and light golden brown, about 6 minutes. Transfer to a plate.
- Reduce the heat to medium, return the pan to the stove, and add the remaining 2 tbsp oil, onion, red pepper flakes, and a pinch of salt. Cook until onion is tender and golden brown, about 6 minutes.
- Add tomatoes and another pinch of salt, and cook until tomatoes start to break down and form a sauce, about 3 minutes.
- Add garlic and cook for 1 minute. Return eggplant to the pan, add the basil, and cook for another minute. Season with salt to taste.
- Cook the pasta in the boiling water until al dente. Reserve a small amount of the cooking water and drain the pasta. Put the pasta in a large bowl and toss with the eggplant mixture. If the pasta needs a little more moisture, add a splash of the pasta water. Season with salt to taste.
- Serve with a drizzle of oil and a sprinkle of Parmigiano.
Notes
Nutrition
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