Penne with Eggplant, Tomato, Garlic & Fresh Basil

• परोसना: Serves 4-6· Prep: 15 min
• कुल समय: 26 minutes

सामग्री

1 pound penne pasta

1 medium eggplant, cut into small strips

1 medium red onion, finely chopped

4 cloves garlic, sliced or minced

1/4 cup extra virgin olive oil, plus more as needed

1 (28-ounce) can whole peeled plum tomatoes, crushed by hand

1 tsp salt, or to taste

1/2 tsp freshly black pepper

1/2 tsp dried crushed red pepper

10–12 fresh basil leaves, torn

Reserved pasta water, as needed

Grated Pecorino Romano

निर्देश

Cut the eggplant into small strips. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until translucent.

Add the eggplant and cook for 8–10 minutes until softened , stirring occasionally, until golden. Add a little extra olive oil if needed

Add the garlic and cook for 30–60 seconds, being careful not to burn it.

Add the tomatoes, salt, pepper, and red pepper. Stir well, simmer uncovered for 15 minutes until the sauce thickens and the flavors come together.

Cook the pasta. Bring a large pot of salted water to a boil. Cook the penne until just shy of al dente. Before draining, reserve a cup of pasta water.

Add the penne directly to the sauce. Toss well for 1–2 minutes, adding a splash of pasta water to make the sauce silky and help it cling to the pasta.

Tear the fresh basil into the pan sprinkle in 1/4 cup of Pecorino Romano and toss everything together.

Finish with a drizzle of extra virgin olive oil and grated cheese on the side

Daniel Mancini