The puttanesca sauce called for in this pasta dish is tomato-based and contains lively seasonings such as Kalamata olives, capers, anchovies, garlic and herbs. It blends superbly with cooked eggplant. Browning the eggplant first gives the sauce a pleasant roasted taste. You can substitute any tube-shaped pasta for the penne, if desired.
12 oz. (3 cups) penne (tube-shaped pasta)
1/4 cup extra-virgin olive oil
1 medium eggplant, cubed (1 inch) (4 cups)
1 1/2 cups purchased puttanesca pasta sauce*
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup (1 oz.) finely grated ricotta salata or Parmesan cheese**
1 tablespoon chopped fresh oregano or basil
1. Cook penne in large pot of boiling water according to package directions; drain.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add eggplant; cook, stirring frequently, 8 minutes or until well-browned. (Reduce heat to medium after 3 to 5 minutes to prevent overbrowning.) Add pasta sauce, salt and red pepper. Reduce heat to medium; cook 1 to 2 minutes or until hot. Place in large bowl. Add pasta; toss to combine. Sprinkle with cheese and oregano.
TIPS
*Puttanesca sauce usually contains tomatoes, olives and anchovies. If it’s not available, use another full-flavored pasta sauce.
**Ricotta salata cheese is salted, pressed and aged for a firm texture; it has a slightly sharper taste than regular ricotta. Look for it in the cheese department of supermarkets or in Italian grocery stores.
4 servings
PER SERVING: 580 calories, 21 g total fat (4 g saturated fat), 16 g protein, 84 g carbohydrate, 5 mg cholesterol, 1210 mg sodium, 8 g fiber
**Again, not my recipe, but I think it sounds good!
Subject: Penne with Spicy Eggplant 
Wed Jul 16, 2008 5:26 am
