Penne With Grilled Tomatoes And Eggplant Recipes

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PASTA ALLA NORMA RECIPE



Pasta alla Norma Recipe image

Pasta alla norma is a satisfying Sicilian pasta with tender eggplant, tomato sauce, and ricotta salata cheese. All the comforting Italian flavors we love in just one pan. This is one vegetarian main dish that even meat lovers will enjoy.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

2 eggplants ((about 2 pounds in total))
Kosher salt
Extra virgin olive oil
5 garlic cloves, (minced)
1 teaspoon crushed red pepper flakes
2 14.5- ounce cans diced tomatoes with their juices
1 ½ teaspoon dry oregano
¾ pound Rigatoni pasta
½ cup chopped fresh parsley
½ cup grated Ricotta salata

Steps:

  • Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
  • Heat the oven to 425 degrees F.
  • Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
  • Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
  • When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
  • Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
  • Add chopped parsley and grated ricotta salata cheese to finish.

Nutrition Facts : Calories 375.7 kcal, Carbohydrate 70.6 g, Protein 15 g, SaturatedFat 2.3 g, Cholesterol 12.1 mg, Sodium 54.1 mg, Fiber 9.9 g, ServingSize 1 serving

PENNE WITH EGGPLANT SAUCE



Penne with Eggplant Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces penne (or other short pasta)
1/4 cup extra-virgin olive oil, plus more for drizzling
2 small Japanese eggplants (about 1 pound), cut into 3/4-inch cubes
Freshly ground pepper
5 cloves garlic, thinly sliced
1 28-ounce can whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1/2 cup ricotta cheese
1/2 cup torn fresh basil

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
  • Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
  • Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
  • Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

PENNE WITH GRILLED TOMATOES AND EGGPLANT



Penne with Grilled Tomatoes and Eggplant image

Categories     Cheese     Pasta     Tomato     Picnic     Vegetarian     Backyard BBQ     Eggplant     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 1-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
1 pound tomatoes, halved lengthwise
Nonstick olive oil spray
8 ounces penne pasta
1/4 cup chopped fresh Italian parsley
2 tablespoons olive oil
1 large garlic clove, pressed
1/4 cup freshly grated pecorino Romano cheese (about 1 ounce)

Steps:

  • Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
  • Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
  • Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)

NIKA HAZLETON'S PENNE WITH TOMATO, EGGPLANT, AND ANCHOVY SAUCE



Nika Hazleton's Penne with Tomato, Eggplant, and Anchovy Sauce image

Provided by Maria Kourebanas

Categories     Cheese     Fish     Pasta     Tomato     Vegetable     Dinner     Lunch     Eggplant     Winter     Noodle

Yield Serves 6

Number Of Ingredients 12

2 medium eggplants (about 1 pound each)
Salt
3/4 cup olive oil, or as needed
5 anchovy fillets
1 large onion, chopped (about 1 1/4 cups)
2 large garlic cloves, minced
1 pound ripe Italian plum tomatoes, peeled and chopped
1/2 to 1 cup dry white wine
ground black pepper
1/3 cup shredded fresh basil leaves or 1 tablespoon dried basil
1 pound penne or other short pasta
3/4 cup grated pecorino cheese

Steps:

  • Peel the eggplants, leaving a 1/2-inch strip on each of four sides. Trim the ends and cut into 1/2-inch slices. Layer the slices in a colander and sprinkle each layer with a little salt. Cover with wax paper and weigh down with something heavy, such as a large can. Set the colander in the sink. Let the eggplant stand for 30 minutes to an hour to drain off the bitter juices. Press down with your hands to extract all possible liquid.
  • Dry the eggplant. Heat 3 tablespoons of the oil in a skillet over moderately high heat. Fry about one third of the eggplant slices until golden on both sides. Remove with a slotted spoon to paper towels to drain. Add 2 to 3 more tablespoons oil to the skillet and fry another third of the eggplant slices. Remove and drain. Add 2 more tablespoons of oil and fry the remaining eggplant. Drain and reserve.
  • Place the anchovies in lukewarm water to cover to remove the salt. Soak for 5 minutes; change the water; let stand for 10 more minutes. As the anchovies are soaking, heat the remaining 4 tablespoons oil in a medium saucepan. Add the onion and garlic and cook over moderate heat, stirring constantly, until soft. Add the tomatoes. Bring to a boil. Lower the heat and cook, uncovered, for 10 to 15 minutes, or until the sauce has thickened.
  • While the sauce is cooking, chop the anchovies fine. Stir the anchovies and fried eggplant slices into the sauce with a fork, mashing the eggplant into lumps. Depending on the tomatoes, the sauce may be very thick. Thin it with the wine to the consistency of pancake batter. Taste for saltiness and, if necessary, add a little more salt. Add a generous amount of pepper, stir in the basil leaves, and continue to cook. In a kettle of boiling salted water cook the pasta until it is al dente and drain.
  • Pour the sauce into a heated serving dish and add the pasta. Toss and sprinkle with the pecorino. Toss again at the table.

PASTA WITH GRILLED EGGPLANT SAUCE



Pasta With Grilled Eggplant Sauce image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

2 medium-size eggplants, about 1 pound each
Salt
5 tablespoons extra-virgin olive oil
1 pound penne or rigatoni
1/2 cup chopped onion
2 large garlic cloves, minced
6 ripe plum tomatoes, chopped
1 tablespoon chopped fresh basil
Freshly grated Parmesan cheese

Steps:

  • Slice the eggplants horizontally one-half-inch thick. Dust the slices with salt, place in a colander over a bowl and set aside for 30 minutes.
  • Light a barbecue or an oven broiler.
  • After 30 minutes rinse the salted eggplant in cold water and pat dry on paper towels. Brush the eggplant slices with four tablespoons of the olive oil and grill or broil them, turning them once, until they are lightly browned.
  • Bring a large pot of salted water to a boil for the pasta.
  • While the water is coming to a boil, heat the remaining tablespoon of olive oil in a large skillet. Add the onion and saute over medium heat until it turns golden, add the garlic and saute a few seconds longer. Chop the grilled eggplant and add it to the skillet. Remove from heat.
  • Boil the pasta until it is al dente, about eight minutes. Drain it. Reheat the onion and eggplant mixture in the skillet and add the tomatoes. Mix. Add the pasta, mix again, fold in the basil and season to taste with salt and pepper.
  • Serve at once with Parmesan cheese on the side.

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