Pennette Alla Melanzane (Small Penne Pasta with Eggplant) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe

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2 votes | 85 views

Ingredients

Cost per recipe $2.41 view details
  • 1 lb of pennette (small penne pasta)
  • 1 lb of fresh eggplant-washed and cut into cubes
  • 1 lb fresh plum tomatoes
  • 2 tablespoons of extra virgin olive oil
  • 1 small onion-finely chopped
  • ‘1 tsp of capers
  • 1/4 cup black olives ,pitted and chopped
  • handful fresh basil
  • salt and pepper to taste

Directions

  1. Place pennete in a pot of boiling water and cook for time indicated on package-till al dente.
  2. Place olive oil in saute pan, place in chopped onion, saute till just before golden, place in cubed eggplant, diced tomatoes, add in pinch of salt and freshly ground pepper. Saute for 5 minutes ,add in chopped black olives and capers. Saute for 15 minutes over low heat ,covered. Uncover and stir with wooden spoon every 2 or 3 minutes. Remove from heat, place in drained pasta toss. Serve hot ,cold or warm with a sprinkling of chopped fresh basil leaves.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 494g
Calories 790  
Calories from Fat 732 93%
Total Fat 81.83g 102%
Saturated Fat 11.31g 45%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 22mg 1%
Potassium 980mg 28%
Total Carbs 16.19g 4%
Dietary Fiber 5.0g 17%
Sugars 10.86g 7%
Protein 3.64g 6%
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Comments

  • maria liberati
    January 7, 2014
    The best wine to add to this dish is a dry red wine like Amarone, Montepulciano, Chianti, or other dry red wine. But glad to hear you like the recipe it is one of my favorite pasta dishes from my book The Basic Art of Pasta

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