Penne with Eggplant, White Beans and Tomato Sauce

Name: Penne with Eggplant, White Beans and Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped fresh basil; 1/4 tsp. salt; 1/4 tsp. freshly ground pepper; 12 oz. dried penne pasta; ⅓ cup pine nuts (1 3/4 oz.), toasted; 15- to 19-oz. can cannellini (white kidney) beans, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked cannellini beans; 28-oz. can whole plum (Italian-style) tomatoes, drained; 2 Tbs. olive oil; 4 medium cloves garlic, thinly sliced; ⅛ tsp. red pepper flakes; 3/4 lb. eggplant, cut into 1-inch cubes (4 cups)

Servings: persons

1/2 cup chopped fresh basil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
12 oz. dried penne pasta
⅓ cup pine nuts (1 3/4 oz.), toasted
15- to 19-oz. can cannellini (white kidney) beans, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked cannellini beans
28-oz. can whole plum (Italian-style) tomatoes, drained
2 Tbs. olive oil
4 medium cloves garlic, thinly sliced
⅛ tsp. red pepper flakes
3/4 lb. eggplant, cut into 1-inch cubes (4 cups)

1
Bring large pot of lightly salted water to a boil.
2
Meanwhile, pass tomatoes through a food mill into medium bowl (or mash with a potato masher).
3
In large saucepan, heat 1 tablespoon oil over low heat.
4
Add garlic and pepper flakes and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes.
5
Add mashed tomatoes, increase heat to high and bring to a simmer.
6
Reduce heat to low, cover and simmer while you brown eggplant.
7
In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat.
8
Add eggplant and cook, stirring occasionally, until tender and browned, 4 to 6 minutes.
9
Stir in tomato mixture and reduce heat to low.
10
Cover loosely with foil and simmer until eggplant is very tender, about 8 minutes.
11
Add beans and simmer until heated through, about 5 minutes.
12
Stir in basil, salt and pepper.
13
Shortly before sauce is ready, add penne to boiling water; stir to prevent sticking.
14
Cook, stirring often, until just tender, 6 to 8 minutes.
15
Drain well, reserving 1/2 cup cooking water.
16
Place penne in large warm serving bowl.
17
Add eggplant mixture and enough reserved cooking water to moisten and toss to coat.
18
Serve immediately, sprinkled with pine nuts.

1642

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup chopped fresh basil, 1/4 tsp. salt, 1/4 tsp. freshly ground pepper, 12 oz. dried penne pasta, and more.

Yes, Penne with Eggplant, White Beans and Tomato 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.

That's it — enjoy your meal!