Hey everyone, Welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tuscan eggplant pasta. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tuscan Eggplant Pasta is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Tuscan Eggplant Pasta is something that I have loved my entire life.
This Tuscan Chicken Pasta recipe from Delish.com is the best. Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. This fresh mint Mojito from our Sunset Bar will bring your at-home happy hour to life!
To get started with this particular recipe, we have to first prepare a few components. You can have tuscan eggplant pasta using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tuscan Eggplant Pasta:
- 1 eggplant , peeled and cubed
- 1 large shallot, diced
- 3 clove garlic, minced
- 3 tbsp butter
- 3 tbsp olive oil
- 1/2 tsp salt & pepper, divided
- 8 oz Italian Trottole pasta
- 1 24 oz. jar marinara sauce (I used Barilla..yum!)
- 6 oz evaporated milk
- 1/4 cup kalamata olives
- 4 tbsp fresh oregano, roughly chopped
- 5 sundried tomatoes in oil, chopped
- 3 tbsp freshly grated romano cheese plus extra for topping garnish
Use any small pasta in interesting shapes like bowties, rotini, or. A quick, easy take on eggplant Parmesan, Alton Brown's eggplant pasta tosses eggplant noodles and Keyword: Eggplant Pasta, Healthy, Italian, Summer, Vegetables, Vegetarian, Weeknight Dinner. This summery pasta is just as much about the vegetables as it is about the pasta itself The star of the dish is the roasted eggplant, which caramelizes and softens in the oven Those tender browned cubes. Looking for an easy pasta sauce recipe?
Instructions to make Tuscan Eggplant Pasta:
- Peel and cube eggplant. Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water. After 20 minutes, pat the eggplant with a paper towel.
- Spray a baking sheet with non stick cooking spray. Drizzle just a small amount maybe 2 tbsp. over eggplant and use half the salt & pepper. Toss to coat well. Roast the eggplant for 20 to 25 minutes at 375°. Once done, remove from oven and set aside for sauce.
- In a medium pot cook pasta separately. Drain and set aside.
- In a large skillet, add butter and olive oil. Toss in shallots and garlic and over medium high heat saute until shallots are transclucent.
- Add marinara sauce and evaporated milk. Stir well. Stir in remaining ingredients and pasta. Serve warm with freshly grated romano cheese on top.
Stir in the chopped eggplant and zucchini, cooked pasta and parsley. Adding roasted zucchini and eggplant is not traditional for penne puttanesca, but since the farm stands are still loaded with fresh. Usually if an eggplant and pasta are in the same room together, there's tomato sauce involved. Here's a recipe that bucks this convention and features eggplant without the sauce, but with red onions. Tuscan-Style Penne with Sausage Sweet Italian sausage, aromatic garlic and rich Vodka sauce—you simply can't go wrong with our Tuscan-Style Penne with.
So that’s going to wrap it up for this exceptional food tuscan eggplant pasta recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
