Penne with Eggplant, Tomato & Basil

Penne with Eggplant, Tomato & Basil
Photo by Scott Phillips


  • 1-¼ lb. tomatoes, seeded and cut into ½-inch chunks (about 2-1/3 cups)
  • ¼ cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
  • ½ cup coarsely grated Parmigiano Reggiano or ricotta salata
  • ¾ lb. dried penne rigate
  • Kosher salt
  • ¼ tsp. crushed red pepper flakes; more to taste
  • 1 small red onion, thinly sliced
  • + 3 more ingredients
    • 1 medium eggplant (1 lb.), cut into ¼-inch dice (about 6 cups)
    • 1 cup roughly chopped fresh basil
    • 3 medium cloves garlic, finely chopped

Bring a large pot of well-salted water to a boil. Heat 1/4 cup of the oil in a 12-inch skillet over high heat until shimmering hot. Add the eggplant and a generous pinch of salt. Reduce the heat to medium high and cook, stirring occasionally, until the eggplant is tender and light golden brown, ...

View full recipe at Fine Cooking


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