How to make Penne with Eggplant and Mint Pesto
Watch and see the how cook a great Pasta meal as well as how to make mint pesto.... Here's the full recipe and procedure
Ingredients:
2 Large EggPlant
500g Penne Pasta
Salt
For the Pesto
1 cup fresh mint leaves
½ Cup parsley leaves
1/3 Cup walnuts
½ cup Freshly grated (chopped small) Parmesan Cheese
2 Garlic cloves
90ml olive oil
salt and pepper
Preparation
1. Cut the eggplant lengthways into 1cm short strips. Place the strips in a container and add salt then allow to stand for 30minutes. This will remove bitter juices from the eggplant.
2. Rinse well with cold water and drain.
3. Cook the pasta in salty water according to pack instructions and add the eggplant 3 minutes before the end.
4. For the pesto, place all ingredients except the oil in a food processor
5. Blend until smooth then gradually add the oil until the mixture becomes runny.
6. Add the pesto to the cooked pasta and mix well and serve immediately.
PASTA ALLA SICILIANA - #1 Summer Eggplant Recipe
Pasta alla Siciliana is a delicious eggplant pasta recipe with very few ingredients. I make all of my recipes in the way they are often found here in the New York metro area. Most places will use mozzarella or a dollop of ricotta for this recipe instead of Ricotta Salata that's traditionally found on the similar alla Norma recipe. They are both great recipes, but this one, because it uses mozzarella, will be far easier for most of you to make. Hope you enjoy Pasta alla Siciliana!
WATCH OVER 12 EGGPLANT RECIPE VIDEOS HERE!
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Easy penne pasta with eggplant and tuna | How to cook Eggplant & Tuna Pasta By Dawat Recipes IT.
Easy penne pasta with eggplant and tuna traditional italian recipe.How to cook Eggplant & Tuna Pasta at home.a pasta dressing found in many regions of Italy with tomatoes and canned tuna.reat way to prepare a recipe made of Eggplant and Tuna. A healthier way of preparing pasta dishes.I hope you enjoy this Easy Tuna Penne Pasta Recipe!
✅ INGREDIENTS
PENNE PASTA,
OLIVE OIL,
CHOPPED ONION,
CHOPPED GARLIC,
EGGPLANTS,
SALT,
PEPPER,
CHILI FLAKES,
CANNED TUNNA,
TOMATO PASTE,
PARSLEY,
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Music Credit :
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#pennepasta #easypennepastarecipe #pastawithtuna #dawatrecipesit
Penne pasta with eggplant and spinach.
This is a simple recipe that I make a lot. I love the taste of eggplant. I don’t use any sauce but you can choose your favorite one!
Enjoy.
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
How to Make PASTA ALLA NORMA like a Sicilian
Pasta alla norma, has everything you want from a delicious Sicilian pasta dish. Crispy eggplant, salty ricotta cheese, luscious tomato sauce…and the ideal pasta shape to scoop it all up with. Fun fact: Pasta alla norma is named after Bellini's 19th-century opera, Norma..and I promise you’ll be singing your way back to the pan for more once you try this satisfying eggplant pasta treat.
#eggplantpasta #pastaallanorma #eggplantpastarecipe
????Get the recipe on my website
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INGREDIENTS:
300g/8oz Casarecce Dry Pasta
Small bunch fresh basil
2 cloves garlic
Ricotta Salata (Up to 250g)
1 can peeled tomatoes or 1 x bottle passata
1-2 eggplants
Extra virgin olive oil (EVOO)
Vegetable oil (for frying)
Salt + Pepper
5L water
UTENSILS:
2 medium sized deep pans
Medium size mixing bowl
Vegetable masher
Wooden spoon
Knife
Large pot for boiling pasta
Hand sieve
Grater
Knife
METHOD:
Pasta alla norma needs quality tender eggplants, so start by trimming the top and bottom of one (or two) and then cut into strips.
In the meantime, heat up vegetable oil in a deep pan or small pot.
Once the oil reaches a temperature of 180°C/356°F (or you can see it is ready!) place a handful of your strips in at a time and fry them up!
Pasta alla norma is all about the crispy eggplant, so once the eggplant strips are golden brown, remove from the oil and put them onto a plate lined with paper towels to absorb any excess liquid and leave to rest.
Add 5L water to a large pot and leave it to boil while you prepare your sauce.
This Sicilian Eggplant pasta is made with a fresh tomato sauce, so pour the peeled tomatoes into a medium mixing bowl and crush using a vegetable mashing utensil.
Once you have created a puree of tomatoes, add salt and pepper and mix with a wooden spoon.
Next place a medium size pan on your stove at low-medium heat and warm up a generous drizzle of extra virgin olive oil.
Once the oil is slightly warm crush the garlic cloves, adding them to the pan and stir.
VINCENZO’S PLATE TIP: To prevent burning the garlic, add a tablespoon of water (slowly) to the pan, and mix it through.
Pour the tomato mix into the pan and drop the temperature to a lower heat so it cooks slowly.
Now it’s time to cook your pasta, so add a tablespoon of rock salt to the water, stir to help dissolve and leave to cook as per packet instructions.
VINCENZO’S PLATE TIP: Leave the lid slightly off centre on top of the pot letting some air in so the pot doesn’t overflow.
Add ¾ of the eggplant to your sauce and leave to simmer (at a low temperature) before breaking up a few fresh basil leaves and adding these too.
Once the pasta is ready, get a cup full of pasta water and put it to the side.
Using a hand sieve, strain the pasta and add it to the sauce before adding the cup of water and stirring through, leaving it to cook for one more minute.
Grate some ricotta salata in the pan and mix through until melted.
HOW TO SERVE:
Add a few generous scoops of pasta to a serving bowl, a small handful of crispy eggplant (remember the extra you had put to the side?) along with freshly grated ricotta salata and a couple of basil leaves…
E ora si mangia, Vincenzo’s Plate…Enjoy!
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PASTA RECIPES:
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