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 with Sausage Eggplant and Feta
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Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.
Yield: 4 servings (serving size: 2 cups)
Ingredients
* 4 1/2 cups cubed peeled eggplant (about 1 pound)
* 1/2 pound bulk pork breakfast sausage
* 4 garlic cloves, minced
* 2 tablespoons tomato paste
* 1 teaspoon dried oregano
* 1/4 teaspoon freshly ground black pepper
* 1 (14.5-ounce) can diced tomatoes, undrained
* 6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
* 1/2 cup (2 ounces) crumbled feta cheese
* 1/4 cup chopped fresh parsley
Preparation
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.
Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well.
Nutritional Information
Calories:
535 (31% from fat)
Fat:
18.9g (sat 7.6g,mono 7.5g,poly 2.1g)
Protein:
25.5g
Carbohydrate:
67.5g
Fiber:
4.6g
Cholesterol:
57mg
Iron:
4.5mg
Sodium:
884mg
Calcium:
141mg
Lia Huber, Cooking Light, APRIL 2005
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Pasta alla Norma | Fried eggplant and tomato pasta
Pasta alla Norma, a popular Italian pasta dish traditionally from Sicily. It's a perfect fusion of Italian Mediterranean flavours, simple and quick to make with few ingredients.
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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
Penne Arrabbiata with Aubergines • 5 Ingredients Recipe by Gorenje
PENNE ARRABBIATA WITH AUBERGINES
5 ingredients or less
300 g penne
2 aubergines
400 ml chopped plum tomatoes
3 garlic cloves
2 Chillies
Cut aubergines and blanch in boiling water for 5 minutes. Blanching will soften the aubergines, making them more tender. Cook penne according to the packet instructions. Slice chillies into thin slices, discard the seeds for less heat. Peel and finely slice garlic cloves. Heat up the pan, add 2 tablespoon olive oil. Fry the aubergines and the garlic, add salt and pepper. Add chillies and chopped plum tomatoes. Finally add cooked penne, stir and fry for 5 minutes.
Bon apetite!
This Eggplant Pasta is One of Italy's Most Legendary Pasta
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Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.
Recipes:
Pasta Alla Norma
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