Recipe Category: Sicilian
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Ingredients
Makes 4 servings
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium eggplant, peeled and chopped
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry red wine
- salt and freshly ground black pepper
- 1 pound penne
- 2 tablespoons minced fresh basil
Method
- In a large saucepan, heat the oil over medium heat
- Add the onion and garlic, cover and cook until softened, about 5 minutes
- Add the eggplant and cook, covered, 7 or 8 minutes longer
- Stir in the tomato paste, then add the tomatoes, wine and salt and pepper to taste; reduce heat to low and simmer, uncovered, until the vegetables are soft and the sauce thickens, about 15 minutes
- Keep warm over low heat while you cook the pasta
- In a large pot of boiling salted water, cook the penne over medium-high heat, stirring occasionally, until al dente, about 8 to 10 minutes
- Drain well and transfer to a shallow serving bowl
- Add the sauce and toss gently to combine
- Sprinkle with basil and serve immediately
Full List of Sicilian Recipes
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