Penne With Roasted Eggplant Chile And Mint Food

PENNE WITH EGGPLANT SAUCE

Penne with Eggplant Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces penne (or other short pasta)
1/4 cup extra-virgin olive oil, plus more for drizzling
2 small Japanese eggplants (about 1 pound), cut into 3/4-inch cubes
Freshly ground pepper
5 cloves garlic, thinly sliced
1 28-ounce can whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1/2 cup ricotta cheese
1/2 cup torn fresh basil

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT

Pasta Salad With Roasted Eggplant, Chile and Mint image

This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 45m

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

Steps:

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
Place tomato in large bowl and sprinkle lightly with salt.
Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 854, UnsaturatedFat 30 grams, Carbohydrate 113 grams, Fat 37 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 916 milligrams, Sugar 19 grams

BAKED PENNE WITH ROASTED VEGETABLES

Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.