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Ingredientes
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Eggplant
- Â Â Cut into 1/4 inch
- Â Â Dice
- 3 med Garlic cloves
- 1 x Finely minced leaves of
- 1 x fresh rosemary sprig
- Â Â Salt & Pepper
- 1 pt Cherry tomatoes
- 1 lb Penne rigate
- 1/4 lb Ricotta salata cheese,
- Â Â Crumbled
Direcciones
- In large pot, bring 4 qts of water to a boil for the pasta. Meanwhile, in a large skillet, hot 3 Tbsp. extra virgin olive oil over medium heat. Add in eggplant and cook, stirring frequently, till it starts to soften and brown, about 10 min. Add in half of garlic and all the rosemary and cook till the garlic is slightly golden brown, about 2 min. Season with salt and pepper. In a medium non reactive skillet, heat remaining three Tbsp. of extra virgin olive oil. Add in tomatoes and cook over high heat, tossing till slightly softened, about three min. Stir in remaining garlic and season with salt and pepper.
- Salt the boiling pasta water. Add in the penne till al dente about 13 min. Drain the pasta and return it to the pot. Add in the ricotta salata and toss. Add in the eggplant and toss again. Add in the tomatoes and toss gently. Transfer the pasta to a large warmed bowl or possibly platter and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 183 | 78% |
| Total Fat 20.73g | 26% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 574mg | 16% |
| Total Carbs 13.34g | 4% |
| Dietary Fiber 6.8g | 23% |
| Sugars 5.94g | 4% |
| Protein 2.5g | 4% |
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