Eggplant Tomato Sauce W Penne Pasta
Transform your weeknight dinner routine with this vibrant and hearty Eggplant Tomato Sauce with Penne Pasta. Perfectly al dente penne is paired with a rich, savory tomato sauce infused with caramelized eggplant, aromatic garlic, and a hint of red pepper flakes for a subtle kick. This vegetarian pasta dish is elevated with fresh basil and a sprinkle of Parmesan cheese, creating a comforting yet sophisticated meal. With its irresistible blend of tender eggplant and robust tomato flavors, this recipe is a deliciously simple way to enjoy a wholesome Mediterranean-inspired dinner in just one hour. Great for pasta lovers, this recipe is easy to make, packed with veggies, and ideal for family meals or casual entertaining.
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Ingredients
- 12 oz penne pasta
- 1 medium eggplant
- 3 tbsp olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 28 oz (canned) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.25 tsp black pepper
- 0.25 cup (chopped) fresh basil leaves
- 0.25 cup (grated) Parmesan cheese
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Step 2
While the pasta is cooking, cut the eggplant into 1-inch cubes. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out bitterness. Pat dry with paper towels.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook for 5-7 minutes until golden brown and softened. Remove eggplant from the skillet and set aside.
Step 4
Add the remaining 1 tablespoon of olive oil to the same skillet. Finely chop the onion and garlic cloves. Sauté the onion for 3-4 minutes until translucent, then add the garlic and cook for an additional 1 minute until fragrant.
Step 5
Stir in the diced tomatoes (with their juices), tomato paste, dried oregano, red pepper flakes, salt, and black pepper. Simmer the sauce over medium-low heat for 15 minutes, stirring occasionally.
Step 6
Return the cooked eggplant to the skillet and stir into the tomato sauce. Simmer for an additional 10 minutes to allow the flavors to meld together.
Step 7
Taste the sauce and adjust seasoning if needed. Stir in chopped basil just before serving.
Step 8
Divide the cooked penne pasta among serving bowls. Top each portion with the eggplant tomato sauce.
Step 9
Garnish with grated Parmesan cheese and extra basil if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1823.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2035.4 |
| Total Fat 58.7g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 22.2mg | 0% |
| Sodium 4040.9mg | 0% |
| Total Carbohydrate 327.7g | 0% |
| Dietary Fiber 46.5g | 0% |
| Total Sugars 46.4g | |
| Protein 65.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 603.3mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 3909.9mg | 0% |
Source of Calories