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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Penne, sauteed eggplant, and garlic with a tomato sauce. Serve with Parmesan cheese on top. Ingredients:
1 (8 ounce) package penne pasta |
2 tablespoons olive oil |
1 eggplant, halved lengthwise and cut into small pieces |
3 cloves garlic, chopped |
2 tablespoons olive oil, or more if needed |
salt and pepper to taste |
1/4 cup sun-dried tomato spread |
1 cup tomato sauce, or more if needed |
4 leaves chopped fresh basil |
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1 cup pasta water.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in eggplant and garlic, and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. Season with salt and pepper. Stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated, through about 5 minutes more. Add penne and toss. Stir in pasta water if the sauce is too thick. Sprinkle with basil before serving.
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