Penne with Eggplant and Mozzarella Recipe

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In a twist on Pasta Alla Norma, penne is topped with eggplant, mozzarella, basil, and a light tomato sauce.

Recipe Details

Penne with Eggplant and Mozzarella Recipe

Prep 5 mins
Cook 60 mins
Active 20 mins
Total 65 mins
Serves 4 servings
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Ingredients

  • 3 tablespoons olive oil

  • 1 eggplant, cut into 1/4-inch dice

  • 1 (28-ounce) can tomatoes

  • 1 teaspoon dried red chili flakes

  • 8 ounces mozzarella

  • 1/4 cup chopped fresh basil leaves

  • 1 pound penne pasta

  • Salt

  • Pepper

Directions

  1. Heat oil in a large saucepan over medium high heat. When oil is hot but not smoking, add eggplant. Sauté for two minutes, then add tomatoes and chili flakes. Reduce heat to low and simmer for 40 minutes.

  2. Bring a large pot of water to a boil and cook penne, according to box, until al dente. Drain pasta.

  3. If making for Valentine's Day, cut four 1/8 inch slices of mozzarella. Cut each slice into a heart and set aside. Dice remaining mozzarella.

  4. Season sauce with salt and pepper to taste. Add penne and mozzarella to sauce pan and stir to combine.

  5. Divide pasta among plates, garnishing each with basil and a mozzarella heart.

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Nutrition Facts (per serving)
573 Calories
25g Fat
69g Carbs
23g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 573
% Daily Value*
Total Fat 25g 32%
Saturated Fat 9g 46%
Cholesterol 45mg 15%
Sodium 734mg 32%
Total Carbohydrate 69g 25%
Dietary Fiber 13g 47%
Total Sugars 15g
Protein 23g
Vitamin C 30mg 148%
Calcium 385mg 30%
Iron 4mg 21%
Potassium 846mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)