Penne with Eggplant, Tomatoes & Chick Peas

Name: Penne with Eggplant, Tomatoes & Chick Peas
Prep time: 10 min
Cook time: 10 min
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.); 14 oz Mutti® Crushed Tomatoes with Basil (Polpa) (or 14 oz Mutti® Crushed Tomatoes (Polpa), plus a sprig of fresh basil); 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 Crushed Tomatoes with Basil

Mutti® Crushed Tomatoes (Polpa) with Basil starts with sun-ripened 100% Italian tomatoes from the Emilia Romagna region. Picked when perfectly ripe, cold crushed, and processed with our patented technique to capture the flavor of just-harvested tomatoes. To this we add fragrant Italian basil and a pinch of Mediterranean sea salt. Excellent for a fast tomato sauce, gazpacho, or even a Mutti® Mary.

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

cooking sketch 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.)
14 oz Mutti® Crushed Tomatoes with Basil (Polpa) (or 14 oz Mutti® Crushed Tomatoes (Polpa), plus a sprig of fresh basil)
freshly ground black pepper
3 oz crumbled ricotta salata (about 1 cup)
leaves basil for garnish

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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, Mutti® Crushed Tomatoes with Basil (Polpa), 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