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How To make Penne with Eggplant Sauce
1 lb Penne (short, tubular pasta
-with pointed tips--vegan -versions are available) 5 tb Olive oil
1 md Eggplant
peeled and diced
4 Garlic cloves :
minced
1/4 ts Dried red pepepr flakes
35 oz Imported plum tomatoes
-roughly chopped and drained 1/2 ts Salt
Pepper to taste 1 1/2 tb Parsley, fresh -- minced
Set all of the ingredients in front of you near the stove. Bring alarge pot of water to a boil. Add thepenne and cook until al dente-tender yet slightly firm to the bite, about 12-15 mintues. While the water is being broght to a boil you can begin the sauce. In a large skillet heat 2 tbs of the oil over medium-high heat until hot but not smoking. Add half of the eggplant and cook until almost tender. Toss freuently and do not add any more oi; 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 7-10 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. From the files of DEEANNE
How To make Penne with Eggplant Sauce's Videos
Tomato, Aubergine & Ricotta Pasta | Jamie Oliver | Everyday Super Food
This is guilt-free comfort food at it’s very best! Jamie’s ‘Happiness Pasta’ is made with aubergine, tomatoes, chilli & garlic, all cooked down into a beautiful pasta sauce with ricotta. Serve it up with some wholewheat pasta and you’re making a great, healthy meal for four people. Not only that, but it’s only 470 calories per portion. Winner!
If you’re craving more healthy recipes check out jamieoliver.com and pick up a copy of Everyday Super Food
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Penne with Sausage Eggplant and Feta
Get the Recipe:
Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.
Yield: 4 servings (serving size: 2 cups)
Ingredients
* 4 1/2 cups cubed peeled eggplant (about 1 pound)
* 1/2 pound bulk pork breakfast sausage
* 4 garlic cloves, minced
* 2 tablespoons tomato paste
* 1 teaspoon dried oregano
* 1/4 teaspoon freshly ground black pepper
* 1 (14.5-ounce) can diced tomatoes, undrained
* 6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
* 1/2 cup (2 ounces) crumbled feta cheese
* 1/4 cup chopped fresh parsley
Preparation
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
Nutritional Information
Calories:
535 (31% from fat)
Fat:
18.9g (sat 7.6g,mono 7.5g,poly 2.1g)
Protein:
25.5g
Carbohydrate:
67.5g
Fiber:
4.6g
Cholesterol:
57mg
Iron:
4.5mg
Sodium:
884mg
Calcium:
141mg
Lia Huber, Cooking Light, APRIL 2005
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Penne with Eggplant
This 25-minute recipe is made with Vigo Penne Rigate, Extra Virgin Olive Oil and eggplant. This dish is savory, scrumptious and super simple to prepare!
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This Eggplant Pasta is One of Italy's Most Legendary Pasta
Get 10% off your first month: Thank you to BetterHelp for sponsoring this video!
Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.
Recipes:
Pasta Alla Norma
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PATREON:
HOW TO COOK PENNE PASTA WITH EGGPLANT ViennaVlog.
Hi welcome my channel ViennaVlog.TO MAKE PASTA WITH EGGPLANT Penne Pasta-3 cups;(250 gm.
Chicken Breast -3pcs
Tomato - 3 TBsp Oil -1 TBsp
Garlic - 8 Cloves
Onion - large
Mushroom -10 Cloves
Eggplant-1 large
Knor cube -1
Salt-Tsp
Pepper 1 -Tsp
Cheese Slices 5 nos
HAPPY COOKING WITH HOMEMADE PASTA
ENJOY MY RECIPES
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Pesto Pasta With Aubergine | Gennaro Contaldo
Sponsored by Bertolli | Just a handful of ingredients yet Gennaro’s simple pasta dish is full of Italian flavour. Almonds and basil form the basis of a pesto sauce that’s tossed through pasta with roasted aubergines, Bertolli and grated parmesan. Delicious.
Sponsored by Bertolli. To find out more about Bertolli with butter, click here
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