Il Cucinologo
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Penne Rigate with Eggplant Sauce

15/11/2023

Here is the recipe for Penne Rigate with Eggplant Sauce, taken from my collection of recipes:

Ingredients

  • 400g penne rigate: Choose a good quality pasta for optimal results.
  • 2 medium eggplants: Eggplants are the base of the sauce and should be fresh and firm.
  • 400g peeled tomatoes or tomato passata: Tomatoes add richness and depth to the sauce.
  • 2 garlic cloves: Garlic gives an intense and flavorful aroma.
  • Extra virgin olive oil: Olive oil is essential in Italian cuisine for its quality and flavor.
  • Salt and black pepper: Adjust salt and pepper to taste.
  • Fresh basil: Basil adds a touch of freshness to the dish.
  • Grated Parmesan (optional): For those who love an extra touch of flavor and richness.

Preparation

  1. Eggplant Preparation: Cut the eggplants into cubes. Place them in a colander, sprinkle with salt and let them rest for about 30 minutes to release the bitterness. Rinse and dry them.
  2. Cooking the Eggplants: In a large skillet, heat plenty of olive oil and fry the eggplants until golden. Drain on paper towels to remove excess oil.
  3. Preparing the Sauce: In the same skillet, after removing some of the oil, sauté the chopped garlic. Add the peeled tomatoes or passata, salt and pepper. Cook over medium heat for about 20 minutes.
  4. Cooking the Pasta: Cook the penne rigate in boiling salted water until al dente.
  5. Combining Pasta and Sauce: Drain the penne and add them to the tomato sauce in the skillet. Add the fried eggplants and mix gently.
  6. Serving: Garnish with fresh basil leaves and, if desired, sprinkle with grated Parmesan.

This recipe combines the richness of fried eggplants with the freshness of the tomato sauce, creating a delicious balance of flavors. Enjoy your meal!