John Myers
Penne with Eggplant Sauce
The perfect penne with eggplant sauce recipe with a picture and simple step-by-step instructions.
- 500 g Penne
- 2 Cans Peeled tomatoes
- 4 Garlic cloves
- 10 El Extra virgin olive oil
- 2 size Eggplant
- 2 size Basil
- Pecorino / Parmesan
- Salt
- Pepper
- Sugar
- Wash the eggplants and cut them into thick slices. Place in layers with 2 tablespoons of coarse salt in a pasta sieve and weigh down with a heavy bowl or some other weight so that the bitter juice can drain off. After half an hour, wash off well and dry off. Then cut into small pieces.
- Peel the garlic cloves and sauté them until golden brown on all sides in a pan with 10 tablespoons of olive oil. Add the peeled tomatoes, the eggplant pieces, a pinch of sugar, salt and plenty of basil. Simmer for 10 minutes without the lid, then mash the tomatoes and garlic cloves with a fork.
- Mix well, then let the sauce simmer for another 5 minutes. Remove from heat and immediately add plenty of grated pecorino / Parmesan. Add the cooked penne to the sauce, toss in it and serve hot!
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