Penne With Roasted Eggplant Chile And Mint Recipes

PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT

Steps:

• Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
• Place tomato in large bowl and sprinkle lightly with salt.
• Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
• While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
• Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

PENNE WITH EGGPLANT

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1 cup pasta water.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in eggplant and garlic, and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. Season with salt and pepper. Stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated, through about 5 minutes more. Add penne and toss. Stir in pasta water if the sauce is too thick. Sprinkle with basil before serving.

PENNE WITH EGGPLANT SAUCE

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 EGGPLANT AND MINT

Steps:

• In a large pot fill 3/4 full with water and bring to boil
• Add 1 Tbs Sea Salt and add Penne, cook as directed on package or until al dente
• While pasta is cooking start the rest
• Reserve 1 cup of the pasta water before draining
• In a large deep pan add EVOO and heat over med/high heat
• When oil starts to shimmer add Garlic and Red Pepper Flakes
• Sauté 1 minute
• Add Eggplant and toss occasionally until golden brown and tender, about 8-10 minutes
• If Eggplant starts to look to dry add a little more EVOO while cooking
• Add the cooked Penne to the Eggplant, 1/2 cup of Parmesan and reserved pasta water
• Cook 1 minute tossing to mix all ingredients together
• Remove from heat and sprinkle Mint and the rest of the Parmesan over the pasta
• Enjoy!

PENNE WITH OVEN ROASTED EGGPLANT, GOATS CHEESE AND MINT

Steps:

• Broil the eggplant until golden brown on both sides, about 7 minutes per side.
• Cook the pasta.
• Mix the olive oil, balsamic vinegar, mint, and red pepper flakes, salt and pepper in a bowl.
• Chop the eggplant into bite sized pieces.
• Mix the pasta, eggplant, and cheese.
• Heat until the cheese is melted and add the dressing and serve.

PENNE WITH ROASTED EGGPLANT, CHILE AND MINT

Steps:

• Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes. 2. Place tomato in large bowl and sprinkle lightly with salt. 3. Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well. 4. While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well. 5. Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.