Roasted Eggplant Penne
It's been a few weeks since my last post. The Jewish community is grappling with one of the most significant tragedies since the Holocaust, and as a Jewish person myself, I needed that time to reflect and mourn. However, I also realized that life goes on, and in times like these, food can be a source of comfort and a way to bring us together.
Ingredients:
½ lb Penne
1 eggplant (cut in half lengthwise)
2 heads of garlic
3-4 shallots
28 oz can of San Marzano Whole Peeled Tomatoes
Olive oil (about ½ cup for the entire recipe)
¼ cup grated Parmesan cheese
2 teaspoons chili flakes
¼ cup heavy cream
1 tablespoon tomato paste
¼ cup fresh basil (if unavailable, you can use dried)
Salt and black pepper, to taste
Instructions:
Preheat the Oven: Preheat the oven to 450°F.
Line a Baking Sheet: Line a baking sheet with parchment paper.
Prep Garlic and Shallots: Slice the heads of garlic in half horizontally and place them on a large piece of foil. Add the shallots, drizzle with olive oil, season with salt, and wrap everything in the foil.
Roast the Eggplant: Place the eggplant halves cut-side up on the prepared baking sheet and brush them lightly with olive oil. Roast for about 45 minutes or until soft.
Let It Cool: Remove the eggplant, garlic, and shallots from the oven and let them cool.
Prepare Eggplant and Garlic: Peel the eggplant and squeeze the garlic out of its skin.
Process Tomato Mixture: In a food processor, combine the canned tomatoes, roasted eggplant, shallots, and garlic. Season with salt, black pepper, and 1 teaspoon of chili flakes. Add the basil and process until everything is combined.
Cook the Pasta: Cook the pasta in a pot of boiling salted water according to the package instructions (al dente), then drain, reserving a cup of the cooking water.
Prepare Tomato Sauce: Heat ¼ cup of olive oil in a pan over medium-high heat. Add the tomato paste and sizzle for one minute. Add the tomato-eggplant mixture to the pan, and cook for 2-3 minutes, allowing the liquids to evaporate. Then add the heavy cream and cook for an additional 3-4 minutes. Adjust salt and black pepper to taste.
Combine Pasta and Sauce: Add the al dente penne, Parmesan, and reserved pasta water. Mix over medium heat for about 3 minutes, or until you achieve a smooth and creamy texture and the pasta is fully cooked.
Serve and savor the rich flavors of this Roasted Eggplant Penne! ???????? #ComfortFoodMagic #FlavorsOfTradition
EGGPLANT PENNE PASTA/ meatless pasta | mums passion vlog
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Here are the Ingredients:
300g Eggplant,cubes
salt and oil for frying
300g penne pasta
300g tomato, grated
200 ml tomato sauce
200g Mozzarella cheese
olive oil
50g parmesan cheese
3 to 4 cloves garlic
black sliced olive
fresh basil
1tsp sugar
salt and pepper to taste
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Eggplant Tomato Cream Pasta - Penne tomato cream sauce - Easy Tasty Pasta recipe
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Eggplant Tomato Cream Pasta - Penne tomato cream sauce - Easy Delicious Pasta recipe
1 medium eggplant
1 medium onion
3 cloves garlic
2 tsp pesto
1 tsp oregano
6 tsp parmesan
1 can /tin tomatoes
250 grams cooked pasta
oil
salt pepper
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Penne alla Norma | Penne pasta with eggplant
This divine pasta with eggplant Sicilian style is a dish that celebrates the simple flavors of Sicily.
Pasta made with eggplant (aubergines), rich peeled tomatoes,
oven baked salted ricotta, and fresh basil.
A fairly simple classic dish great for a easy to make,
easy to enjoy, weekday lunch or dinner.
Fun fact: pasta alla norma takes its name from the opera Norma
by the Sicilian composer Vincenzo Bellini of the nineteenth century.
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Ingredients for 4 servings
2 aubergines (eggplants)
14 oz (400 g) of penne rigate
1 ½ pounds (800g) of
chopped peeled tomatoes
(1 can of 28oz is fine)
2 tablespoons of olive oil
2 garlic clove
1/2 onion chopped
2 sprigs of fresh basil
2 tablespoons (50g)
oven baked dry salted ricotta
or pecorino Romano
1 cup (250 ml) of frying oil
1 pinch of oregano (Optional)
1 dried chilli pepper (Optional)
salt-pepper to taste