Penne with Eggplant, Tomato & Basil
Penne with eggplant, juicy tomatoes, and fresh basil is a comforting dish bursting with flavor. The tender pasta pairs beautifully with the rich, savory sauce.
Servings 4 servings
Calories 550kcal
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
Recipe source: finecooking.com
Nutrition
Calories: 550kcal | Carbohydrates: 70g | Protein: 15g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 300mg | Fiber: 5g | Sugar: 6g