Sicilian Eggplant Marinara over Penne
Ingredients
- 1 medium eggplant
- 2 tablespoons extra-virgin olive oil (twice around the pan)
- 4 large cloves garlic, minced
- Coarse salt and black pepper, to taste
- A handful chopped fresh flat-leaf parsley
- 1 can (28 ounces) crushed tomatoes
- 20 leaves fresh basil, torn or coarsely chopped
- + 2 more ingredients
-
- 1 pound penne rigate, cooked until al dente
- Shaved or grated Parmigiano Reggiano or Asiago cheese, for topping
Preparation Preheat oven to 425°F. Cut several small slits into one side of the eggplant with the tip of a sharp knife. Place eggplant directly on oven rack in the center of the hot oven, slit-side up. Roast for 20 minutes. Remove from oven and allow to cool. Gently remove skin with a sharp knif...
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