Description
A delightful Italian dish that combines eggplant, tomatoes, and ricotta salata for a hearty yet simple dinner option.
Ingredients
Scale
- 12 oz penne pasta
- 1 medium eggplant, diced
- 2 tbsp olive oil
- 2 cups canned crushed tomatoes
- 1/4 cup grated ricotta salata
Instructions
- Cook the penne pasta according to the package instructions until al dente.
- In a large pan, heat the olive oil over medium heat. Add the diced eggplant and sauté until it becomes tender.
- Pour in the crushed tomatoes and let the mixture simmer for about 10 minutes.
- Once the pasta is cooked and drained, toss it with the eggplant and tomato sauce.
- Serve the pasta topped with grated ricotta salata.
Notes
Best served hot. For added flavor, drizzle olive oil or add fresh basil leaves. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Pasta, Italian, Vegetarian, Eggplant, Ricotta Salata