Best 8 Penne With Roasted Tomatoes And Eggplant Recipes

PASTA ALLA NORMA RECIPE

Steps:

• Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
• Heat the oven to 425 degrees F.
• Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
• Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
• When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
• Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
• Add chopped parsley and grated ricotta salata cheese to finish.

PENNE WITH EGGPLANT SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

PENNE WITH TOMATOES AND OLIVES

Steps:

• Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers' directions.
• In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.
• Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

NIKA HAZLETON'S PENNE WITH TOMATO, EGGPLANT, AND ANCHOVY SAUCE

Steps:

• Peel the eggplants, leaving a 1/2-inch strip on each of four sides. Trim the ends and cut into 1/2-inch slices. Layer the slices in a colander and sprinkle each layer with a little salt. Cover with wax paper and weigh down with something heavy, such as a large can. Set the colander in the sink. Let the eggplant stand for 30 minutes to an hour to drain off the bitter juices. Press down with your hands to extract all possible liquid.
• Dry the eggplant. Heat 3 tablespoons of the oil in a skillet over moderately high heat. Fry about one third of the eggplant slices until golden on both sides. Remove with a slotted spoon to paper towels to drain. Add 2 to 3 more tablespoons oil to the skillet and fry another third of the eggplant slices. Remove and drain. Add 2 more tablespoons of oil and fry the remaining eggplant. Drain and reserve.
• Place the anchovies in lukewarm water to cover to remove the salt. Soak for 5 minutes; change the water; let stand for 10 more minutes. As the anchovies are soaking, heat the remaining 4 tablespoons oil in a medium saucepan. Add the onion and garlic and cook over moderate heat, stirring constantly, until soft. Add the tomatoes. Bring to a boil. Lower the heat and cook, uncovered, for 10 to 15 minutes, or until the sauce has thickened.
• While the sauce is cooking, chop the anchovies fine. Stir the anchovies and fried eggplant slices into the sauce with a fork, mashing the eggplant into lumps. Depending on the tomatoes, the sauce may be very thick. Thin it with the wine to the consistency of pancake batter. Taste for saltiness and, if necessary, add a little more salt. Add a generous amount of pepper, stir in the basil leaves, and continue to cook. In a kettle of boiling salted water cook the pasta until it is al dente and drain.
• Pour the sauce into a heated serving dish and add the pasta. Toss and sprinkle with the pecorino. Toss again at the table.

PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT

Steps:

• Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
• Place tomato in large bowl and sprinkle lightly with salt.
• Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
• While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
• Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

PENNE WITH GRILLED TOMATOES AND EGGPLANT

Steps:

• Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
• Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
• Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)

PENNE WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 425 degrees.
• Line bottom of a casserole dish with tomato halves in a single layer.
• Pour oil on top, season with salt and pepper.
• Sprinkle cheese and breadcrumbs on top.
• Bake until tomatoes have wilted, about 20 minutes.
• Meanwhile, bring a pot of water to boil.
• Season with enough sea salt so that water is pretty salty.
• When tomatoes are just about done, add penne to water and cook until al dente.
• Scoop out a cup of the pasta water and reserve.
• Drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 Tablespoons more olive oil, to coat.
• Taste, adjust seasoning, if it is dry, add some of the pasta water.
• Serve, passing more grated cheese at the table.
• I have added chopped fresh basil when tossing the pasta and really love the flavor it brings.