Penne with Eggplant Sauce

    35 minutes

    I love lovely rich eggplant with pasta and it's especially good with sun-dried tomato. Serve with Parmesan cheese on top.

    22 people made this

    Serves: 2 

    • 500g 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
    • 1 pinch salt and pepper to taste
    • 1/4 cup sun-dried tomato spread
    • 1 cup tomato pasta sauce, or more if needed
    • 4 leaves chopped fresh basil

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. 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.
    2. Heat 2 tablespoons olive oil in a large frypan 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.

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