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Ингредиенты
- 1 lb Penne (short, tubular pasta with pointed tips-vegan versions are available)
- 5 Tbsp. Extra virgin olive oil
- 1 med Eggplant, peeled and diced
- 4 x Garlic cloves, chopped
- 1/4 tsp Dry red pepepr flakes
- 35 ounce Imported plum tomatoes, roughly minced and liquid removed
- 1/2 tsp Salt
- Â Â Pepper to taste
- 1Â 1/2 Tbsp. Parsley, fresh, chopped
Инструкции
- Set all of the ingredients in front of you near the stove.
- Bring alarge pot of water to a boil. Add in thepenne and cook till al dente-tender yet slightly hard to the bite, about 12-15 mintues.
- While the water is being broght to a boil you can begin the sauce. In a large skillet heat 2 tbs of the oil over medium-high heat till warm but not smoking.
- Add in half of the eggplant and cook till almost tender.
- Toss freuently and don't add in any more oi; just keep tossing if the eggplant begins to stick. When done remove onto a platter. Add in 2 more Tbsp. of oil and repeat with the remaining eggplant.
- Add in the tomatoes,salt and pepper, and bring to a boil.
- Add in the eggplant and cook till the sauce is thickened and the eggplant is tender, about 7-10 min. Keep the sauce warm over low heat if the pasta is not done yet.
- Drain the pasta in a colander. Return it to the pot or possibly a hot serving bowl and add in the sauce. Toss. Add in the parsley and toss again. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 536g | |
| Recipe makes 4 servings | |
| Calories 657 | |
| Calories from Fat 170 | 26% |
| Total Fat 19.4g | 24% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 314mg | 13% |
| Potassium 1211mg | 35% |
| Total Carbs 104.51g | 28% |
| Dietary Fiber 12.4g | 41% |
| Sugars 13.14g | 9% |
| Protein 18.76g | 30% |
