Penne with Eggplant recipe
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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 ¼ cup sun-dried tomato spread 1 cup tomato sauce, or more if needed 4 leaves chopped fresh basil
Nutrition Info
- 838.2 caloriescarbohydrate: 118.7 gcholesterol: : -fat: 32.5 gfiber: 14.4 gprotein: 21.3 gsaturatedFat: 4.4 gservingSize: -sodium: 1577.4 mgsugar: 16.8 gtransFat: : -unsaturatedFat: : -
Directions Penne with Eggplant
Directions
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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.
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.