The penne with eggplant they are a very tasty first course. A recipe based on simple ingredients, which gives a tasty “white” pasta, excellent for a lunch or one dinner in the summertime, in family or with friends.
Ingrediants
- 320 g of penne rigate
- 2 purple eggplants
- 3 tablespoons of grated stale bread crumbs
- 1/2 onion
- 60 g of grated pecorino
- 1 fresh chilli
- extra virgin olive oil
- coarse and fine salt
How to prepare: Penne with aubergines
Perfect for a convivial lunch or dinner, bring these to the table penne with eggplant, a vegetarian first course tasty and delicious, based on simple ingredients.
The recipe is easy and the procedure rapid, you just have to take into account the rest time of the salted eggplants after having cut them into cubes. In this way they will lose some vegetation water and once squeezed they will absorb less oil during frying.
The penne rigate, boiled al dente, are then seasoned with the fried aubergines and the toasted breadcrumbs. To complete the dish the lively note of chili fresh and flavorful pecorino cheese seasoned.
Fried aubergines are the basis of another great first of the southern tradition, Pasta alla Norma, as well as the tasty Casarecce with swordfish and aubergines.
Eggplant pasta but not only that, these solanaceae are very popular and versatile vegetables. To make the most of their seasonality, discover with us How to cook aubergines, properties, uses and recipes.
OTHER TASTY RECIPES: Eggplant stuffed with pasta, Anelletti with aubergines and grouper, Fusilli with aubergine caponata, Pasta ‘ncasciata
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
20 min
- Rest time
-
60 min
- Portions
-
4
How to prepare: Penne with aubergines
To prepare the penne with the aubergines, start peeling the aubergines, cut them into cubes, collect them in a bowl, sprinkle them with coarse salt and let them rest for 1 hour. After this time, pat them with kitchen paper. Fry them in abundant boiling oil and when they are golden remove them with a slotted spoon and transfer them to a plate lined with absorbent paper.
Bring a large pot of water to a boil to boil the pasta. Toast the breadcrumbs in a pan for a few minutes, until it turns golden. In another pan, heat two tablespoons of oil and season the chopped onion for a few minutes, making it brown slightly. Add the diced fried eggplant.
Also add the golden crumb, the chopped chilli and mix. After a couple of minutes add the drained pasta al dente.
Mix well and briefly toss everything. Transfer the penne with the aubergines to serving dishes: finish with a sprinkling of grated pecorino and serve.
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