penne with eggplant

Ingredients

• Servings: 2
• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1 eggplant, halved lengthwise and cut into small pieces
• 3 cloves garlic, chopped
• 2 tablespoons olive oil, or more if needed
• salt and pepper to taste
• 1/4 cup sun-dried tomato spread
• 1 cup tomato sauce, or more if needed
• 4 leaves chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the penne, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink, reserving 1 cup pasta water.
• heat 2 tablespoons olive oil in a large skillet over medium heat. stir in eggplant and garlic, and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. season with salt and pepper. stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated, through about 5 minutes more. add penne and toss. stir in pasta water if the sauce is too thick. sprinkle with basil before serving.