Penne with Eggplant Sauce Recipe

Name: Penne with Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces penne (or other short pasta); 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 small Japanese eggplants (about 1 pound), cut into 3/4-inch cubes; Freshly ground pepper; 5 cloves garlic, thinly sliced; 1 28 -ounce can whole plum tomatoes, crushed by hand; 1/2 teaspoon dried oregano; 1/2 cup ricotta cheese; 1/2 cup torn fresh basil

Servings: persons

Kosher salt
12 ounces penne (or other short pasta)
1/4 cup extra-virgin olive oil, plus more for drizzling
2 small Japanese eggplants (about 1 pound), cut into 3/4-inch cubes
Freshly ground pepper
5 cloves garlic, thinly sliced
1 28 -ounce can whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1/2 cup ricotta cheese
1/2 cup torn fresh basil

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs.
3
Reserve 1/2 cup cooking water, then drain the pasta.
4
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
5
Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon.
6
Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
7
Add the remaining 2 tablespoons olive oil and the garlic to the skillet.
8
Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes.
9
Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper.
10
Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
11
Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute.
12
Season with salt and pepper.
13
Serve topped with the ricotta and basil.
14
Drizzle with olive oil.
15
Photograph by Justin Walker

211

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 10 ingredients. The key ingredients include: Kosher salt, 12 ounces penne (or other short pasta), 1/4 cup extra-virgin olive oil, plus more for drizzling, 2 small Japanese eggplants (about 1 pound), cut into 3/4-inch cubes, and more.

Yes, Penne with Eggplant Sauce 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 with Eggplant Sauce

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