Penne with Eggplant, Tomatoes & Chick Peas

Name: Penne with Eggplant, Tomatoes & Chick Peas
Ingredients: kosher salt; 10 oz penne pasta; 1/4 cup olive oil, plus additional if needed; 1 large eggplant, peeled and diced (about 6+1/2 cups); 1 large sweet onion, thinly sliced lengthwise (about 4+1/4 cup); 2 tbsp minced garlic; 1 can chick peas, drained and rinsed (15 oz.); 1 cans Mutti® Finely Chopped Tomatoes (14 oz., Polpa); freshly ground black pepper; 3 oz crumbled ricotta salata (about 1 cup); leaves basil for garnish

When you’re in the mood for something hearty, yet meatless, this fresh-tasting pasta dish is just the ticket.

Made with Finely Chopped Tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

20 min (COOK TIME: 10 min / PREP TIME: 10 min)

Easy

Vegetarian

Ingredients

kosher salt
10 oz penne pasta
1/4 cup olive oil, plus additional if needed
1 large eggplant, peeled and diced (about 6+1/2 cups)
1 large sweet onion, thinly sliced lengthwise (about 4+1/4 cup)
2 tbsp minced garlic
1 can chick peas, drained and rinsed (15 oz.)
1 cans Mutti® Finely Chopped Tomatoes (14 oz., Polpa)
freshly ground black pepper
3 oz crumbled ricotta salata (about 1 cup)
leaves basil for garnish

Share the ingredient list

Method

Bring a large pot of well salted water to a boil. Cook the penne according to package directions until al dente. Save ½ cup of the pasta water. Drain the penne, return to the pot, and set aside.
Meanwhile, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally until it begins to soften, adding more oil if necessary, to prevent sticking, 5 to 6 minutes.
Lower the heat to medium, add the onions, and continue to cook, stirring occasionally until they begin to soften, about 6 minutes.
Add the garlic and cook until just fragrant, about 30 seconds. Add the chick peas, tomatoes, ¼ cup of the pasta water, 1 tsp. salt and ½ tsp. pepper and cook until just heated through, about 2 minutes.
Add the sauce mixture to the pot with the penne and toss until well combined. Add the remaining 1/2 cup pasta water if the mixture is too thick. Adjust the seasoning.
Divide the penne mixture among serving bowls. Top with the crumbled ricotta salata and basil and serve.

Quick and delicious, Family, Italian food, Main course, Pasta

Penne with Eggplant, Tomatoes & Chick Peas

Made with Finely Chopped Tomatoes

Ingredients

Share the ingredient list

Method

Liked the recipe?

Share with your friends

Also made with: Finely Chopped Tomatoes

Baked salmon with tomato sauce

Eggs in Purgatory Recipe

Pork Medallions with Tomatoes, Prosciutto & Arugula

Spaghetti Squash Pie

Baked Shrimp with Tomatoes and Feta

Sausage with White Beans, Tomatoes & Onions

Mutti Bolognese from Italy

Tomato-Poached Shrimp with Peas, Herbs & Farro

Sardinian Pasta with Olives and Ricotta Salata

Polenta and sausage ragu

Chicken with Artichokes and Tomatoes

Pasta Napoletana

Farmer style pork chops with Mutti finely chopped tomatoes

Tomato soup with croutons

Veal meatballs in tomato sauce

Kataifi prawn with basil, tomato and exotic fruit chutney

Salmon with thyme confit, crispy polenta and chopped tomatoes with basil and onion

Smoked salmon macarons with finely chopped tomatoes

Lentil cottage pie

Chickpea fritters with corn and zucchini

Mussels in tomato broth

Vegan minestrone recipe

Quick & Easy Baked Beans

Pulled Pork Tortilla Tartlets

Tacos With Chili Beans

Spanish Baked Eggs

Sweet Potato Jackets with Chilli Beans

Vegetarian shakshuka

Cod with tomato and olives

Oysters and Mutti Polpa on Chapa Bread

Quail Cacciatore

Italian meatballs in tomato sauce

Vietnamese Meatball Banh Mi

Pineapple relish with sweet and spicy tomato

Prawn Saganaki

Tripe Soup (Zuppa di Trippa)

Lebanese green bean with tomatoes

Pasta alla Norma

Beef borscht soup

Mutti® Bruschetta

Tomato Tartare

Mussels Fra Diavolo

Ratatouille pasta

Spaghetti Marinara

Chicken parmesan quick recipe

Marinara Fettuccine

Polpette ricotta with beef

Seafood Stew with tomato

Pizza Margherita

Spicy meatballs in tomato sauce

Lentil Bolognese, Burrata and Garlic Pangrattato Pappardelle

Pita bread pizza margherita

Cavatelli with Pork and Fennel Sausages and Peas by @italyonmymind

Mutti Nourishing Bowl

Peperonata

Honey Chicken Nuggets with Tomato Relish

Vegan Italian meatballs with spaghetti

Italian sausage rolls recipe

Eggplant Fatteh

Tomato and Parmesan Spelt Biscuits

Beef Goulash recipe

Quick meatball pasta

Pork ragu with pappardelle

Herbed Tomatoes & Baked Goat Cheese with Crostini

Simple Salsa

Spicy chitarra pasta with burrata, anchovy colatura, and basil

Classic Chili con Carne

Baked Ziti with Arrabbiata Sauce

Vegan Minestrone Soup

Quick and delicious

Check it out

Family