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Mediterranean penne

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Ingredients for 4 servings:

  • 200g penne
  • salt water
  • 2 beefsteak tomatoes
  • 1 small zucchini, green
  • 1 small zucchini, yellow
  • ½ eggplant(s)
  • 1 onion(s)
  • 2 tbsp tomato paste
  • salt and pepper
  • oregano
  • 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple and vegetarian

For the sauce, wash, trim, and finely dice the two beefsteak tomatoes. Sauté them in 1 tablespoon of olive oil until the tomatoes release their juices. Stir in the tomato paste. Season with salt and pepper. Purée with a hand blender until smooth and season with a little oregano. Finely dice the onion, zucchini, and half an eggplant and sauté them in a pan with 1 tablespoon of olive oil. When the desired consistency is reached, stir them into the sauce. Meanwhile, cook the penne in salted water according to the package instructions and drain well. Serve with the vegetable sauce and the penne.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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