“Penne con Melanzane” is an Italian dish that translates to “Penne with Eggplant” in English. It’s a delicious pasta dish that features penne pasta combined with eggplant, creating a flavorful and satisfying meal. Here’s a basic recipe for Penne con Melanzane:
Ingredients:
- 1 pound (about 450g) penne pasta
- 1 large eggplant, diced
- 3 cloves garlic, minced
- 1 can (14 ounces/400g) diced tomatoes
- 1/2 cup (120ml) tomato sauce
- 1/4 cup (60ml) extra-virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Red pepper flakes (optional, for a bit of heat)
- Fresh basil or parsley for garnish
- Grated Parmesan cheese for serving
Instructions:
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, but be careful not to burn it.
- Add the diced eggplant to the skillet and cook until softened and lightly browned, stirring occasionally.
- Pour in the diced tomatoes, tomato sauce, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Stir to combine and let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together.
- Once the sauce has thickened and the eggplant is tender, add the cooked penne pasta to the skillet. Toss everything together until the pasta is well coated with the sauce.
- Serve the Penne con Melanzane hot, garnished with fresh basil or parsley, and grated Parmesan cheese on top.
This dish is not only flavorful but also a great way to enjoy the rich and slightly sweet taste of eggplant combined with the goodness of pasta. Feel free to adjust the seasonings according to your taste preferences. Enjoy your meal!
