Penne pasta with eggplant sauce – a detailed recipe cooking. 
Photo of the dish: ДжастинWalker Time: 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr penne rigate or any other short pasta
- 1/2 tbsp. ricotta cheese
- 2 small eggplants (approximately 450 gr.), Cut into cubes 2 cm.
- 800 gr. canned whole plum-like tomatoes, crushed by hand
- 1/2 tsp salt and more for cooking pasta
- 1/4 Art. extra virgin olive oil and a little more for spatter
- Freshly ground pepper
- 5 cloves garlic, thinly sliced
- 1/2 tsp dried oregano
- 1/2 tbsp. fresh basil
Recipes with similar ingredients: penne pasta, eggplant, tomatoes plum-like, garlic, oregano, basil, ricotta cheese
Recipe preparation:
- Boil a large pot of salt water. Add to it pasta and cook as indicated on the package. Drain all water for exception 1/2 Art.
- Meanwhile, heat in a large non-stick pan over moderately high fire 1 tbsp. l olive oil. Add half eggplant, salt and pepper and cook for 4 minutes, occasionally stirring until the eggplant is golden and soft. Slotted spoon put on a plate. Fry the remaining eggplant, adding another 1 tbsp to the pan l olive oil.
- Add the remaining 2 tbsp to the pan. l olive oil and garlic. Reduce heat to medium and cook for 3 minutes, stirring, until the garlic is golden brown. Add the tomatoes oregano, salt and a pinch of pepper. Cook 5 minutes, occasionally stirring until the sauce is slightly thickened.
- Add pasta, eggplant and leftover to the pan. pasta water. Cook for 1 minute, stirring constantly. Salt and pepper to taste. Before serving, sprinkle with ricotta cheese and basil, drizzle with olive oil.
