Penne in the Pan Recipe

Name: Penne in the Pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium aubergine, cubed; 4 tablespoons olive oil; 3 tablespoons red wine; 1 small onion, finely chopped; 1 garlic clove, crushed; 400 g chopped tomatoes; 275 g penne pasta; 2 tablespoons double cream; 1 tablespoon fresh oregano, chopped; 1 tablespoon fresh parsley, chopped; 2 tablespoons vegetarian parmesan cheese

Servings: persons

1 medium aubergine, cubed
4 tablespoons olive oil
3 tablespoons red wine
1 small onion, finely chopped
1 garlic clove, crushed
400 g chopped tomatoes
275 g penne pasta
2 tablespoons double cream
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons vegetarian parmesan cheese

1
Sprinkle aubergine with salt and place in a bowl.
2
Weigh down and leave for 15 minutes Rinse and pat dry.
3
Heat oil and fry the aubergine until golden.
4
Add wine and simmer for 5 minutes.
5
Add onion, garlic and tomatoes, bring to boil and simmer for 5 minutes (add water if it becomes too thick).
6
Cook pasta as per packet.
7
Stir cream and herbs into sauce and season if desired.
8
Toss pasta and sauce and serve with parmesan on top.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium aubergine, cubed, 4 tablespoons olive oil, 3 tablespoons red wine, 1 small onion, finely chopped, and more.

Yes, Penne in the Pan falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne in the Pan

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