Penne With Tomatoes Eggplant And Mozzarella Food

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
• Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
• Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
• Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

PENNE EGGPLANT AND MOZZARELLA

Steps:

• Wash and blanche tomato's in boiling water for 1 minute let cool peel off the skin and dice about half an inch thick.
• Wash and peel eggplant and slice about quarter of an inch thick , then again in long thin slices .
• Place the oil in a deep frying pan or small wok add garlic and chili pepper,also add the eggplant to pan when oil gets hot but not smoking,saute until it softens a little while stiring.
• Add the diced tomato's to the pan and let them soften in oil while stiring, then add half a cup of water and basil sprig, if you sauce tends to dry add a liitle more water should altogether cook for about 15 minutes or until eggplant is cooked . Your sauce is ready.
• Dice the mozzarella cheese in quarter inch pieces and set aside.
• Cook your pasta to however you prefer it not overcooked .Drain well and add to you sauce and mix,add the mozzarella and the grated cheese and mix,place in your serving dishes add a few basil leaves if you like just for the presentation.

PENNE WITH TOMATOES AND OLIVES

Steps:

• Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers' directions.
• In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.
• Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.

PENNE WITH EGGPLANT SAUCE

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.

PENNE WITH EGGPLANT AND MOZZARELLA RECIPE

Steps:

• Heat oil in a large saucepan over medium high heat. When oil is hot but not smoking, add eggplant. Sauté for two minutes, then add tomatoes and chili flakes. Reduce heat to low and simmer for 40 minutes.
• Bring a large pot of water to a boil and cook penne, according to box, until al dente. Drain pasta.
• If making for Valentine's Day, cut four 1/8 inch slices of mozzarella. Cut each slice into a heart and set aside. Dice remaining mozzarella.
• Season sauce with salt and pepper to taste. Add penne and mozzarella to sauce pan and stir to combine.
• Divide pasta among plates, garnishing each with basil and a mozzarella heart. This Recipe Appears In Serious Entertaining: A Family Valentine's Day

PENNE WITH BABY MOZZARELLA, TOMATOES, AND HERBS

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain.
• Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
• Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature.

BAKED PENNE WITH EGGPLANT AND TOMATOES

Steps:

• Preheat the oven to 375°F Bring a large pan of salted water to the boil for the pasta.
• Trim the eggplants and cut them into small chunks.
• Heat the oil in a frying pan and fry the eggplant pieces in batches. Transfer to a plate as they are ready. Meanwhile cook the pasta for 5 mins - it will finish cooking in the oven later.
• Drain the pasta, reserving 3 tbs of the cooking water, then return the pasta to the pan with the reserved water.
• Add the pasta sauce, salt and pepper to taste, and the eggplant.
• Stir together over a low heat up to simmering point then tip into a large ovenproof dish.
• Mix together the breadcrumbs and parmesan and scatter over the pasta. Bake for 35-40 mins until the top is crisp and golden.

PENNE PASTA WITH TOMATOES AND CHEESE

Steps:

• Heat 3 Tbsp oil in pan.
• Saute onion and garlic.
• Mix in tomatoes, basil and ground red pepper.
• Bring to a boil, breaking up tomatoes.
• Add broth and boil.
• Reduce heat and simmer about 1 hour.
• (Can make this much ahead.) Cook pasta and drain.
• Toss with 3 Tbsp oil.
• Mix pasta with sauce and then mix in Havarti cheese.
• Put into 9x13 baking dish and sprinkle top with Parmesan cheese.
• Bake in 375 oven about 30 minutes.
• ½ of this recipe will easily serve 4.

PENNE WITH TOMATOES, EGGPLANT, AND MOZZARELLA

Steps:

• Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot. Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the eggplant and cook until golden brown and tender, 8-10 minutes. Add the tomatoes, garlic, red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and cook, tossing until the tomatoes soften, 2-3 minutes. Add the tomato mixture to the pasta, along with the mozzarella and the reserved cooking water, and toss to combine. Sprinkle with the mint.

PENNE WITH TWO TOMATOES AND MOZZARELLA

Steps:

• Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.
• In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.
• Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.