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Penne with Spicy Eggplant-Tomato Sauce




Source of Recipe


Cooking Club


Recipe Introduction


"For dinner on the quick, turn to this lively version of pasta puttanesca. It uses purchased sauce for convenience, but we give it homemade flair by adding sautéed eggplant--the perfect partner for the sauce's multitude of seasonings--and a sprinkle of fresh oregano and cheese."



List of Ingredients




12 oz. (3 cups) penne (tube-shaped pasta)
1/4 cup extra-virgin olive oil
1 medium eggplant, cubed (1 inch) (4 cups)
1 1/2 cups purchased puttanesca
pasta sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup (1 oz.) finely grated ricotta salata
or Parmesan cheese
1 tablespoon chopped fresh oregano or basil


Recipe



1. Cook penne in large pot of boiling water according to package directions; drain.

2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add eggplant; cook, stirring frequently, 8 minutes or until well-browned. (Reduce heat to medium after 3 to 5 minutes to prevent overbrowning.) Add pasta sauce, salt and red pepper. Reduce heat to medium; cook 1 to 2 minutes or until hot. Place in large bowl. Add pasta; toss to combine. Sprinkle with cheese and oregano.

TIPS *Puttanesca sauce usually contains tomatoes, olives and anchovies. If it’s not available, use another full-flavored pasta sauce.
**Ricotta salata cheese is salted, pressed and aged for a firm texture; it has a slightly sharper taste than regular ricotta. Look for it in the cheese department of supermarkets or in Italian grocery stores.

4 servings

PER SERVING: 580 calories, 21 g total fat (4 g saturated fat), 16 g protein, 84 g carbohydrate, 5 mg cholesterol, 1210 mg sodium, 8 g fiber