Best Penne With Grilled Tomatoes And Eggplant Recipes

Penne with Eggplant Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

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.

Penne With Grilled Chicken and Eggplant image

Provided by KelBel

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
3 garlic cloves, minced
1 (28 ounce) can fire-roasted tomatoes (Muir Glen)
1/2 cup white wine or 1/2 cup chicken broth
2 tablespoons tomato paste
1 teaspoon sugar
1/4 teaspoon salt and pepper
2 boneless chicken breast halves
1 large eggplant, slice 1/2 inch thick
1/2 cup chopped fresh basil
1 tablespoon fresh oregano
8 ounces penne pasta
1/4 cup parmesan cheese

Steps:

In large saucepan, saute garlic in 1 Tbl oil for 1 minute. Add tomatoes and cook 5 minutes. Add wine, tomato paste, sugar, salt and pepper. Simmer 30 minutes, stirring occasionally.
While sauce is simmering, grill chicken and eggplant, brushing them with the remaining 2 Tbl oil, 6-10 minutes or until done, turning once.
Cut chicken and eggplant into 1 inch pieces and add to tomato mixture. Add basil and oregano. Simmer 10 minutes.
Cook penne pasta in boiling salted water until aldente, about 15 minutes.
Top cooked pasta with sauce and sprinkle with parmesan.

Nutrition Facts : Calories 523.1, Fat 17.5, SaturatedFat 3.8, Cholesterol 46.7, Sodium 484.3, Carbohydrate 65.6, Fiber 13.5, Sugar 10.4, Protein 24.9

Penne with Grilled Tomatoes and Eggplant image

Yield Makes 4 servings

Number Of Ingredients 8

1 1-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
1 pound tomatoes, halved lengthwise
Nonstick olive oil spray
8 ounces penne pasta
1/4 cup chopped fresh Italian parsley
2 tablespoons olive oil
1 large garlic clove, pressed
1/4 cup freshly grated pecorino Romano cheese (about 1 ounce)

Steps:

Prepare barbecue (medium heat). Spray both sides of eggplant slices and tomato halves with olive oil spray. Sprinkle with salt and pepper. Grill eggplant slices until brown and tender and tomato halves until charred, turning occasionally, about 10 minutes for eggplant slices and about 7 minutes for tomato halves. Cool.
Cut eggplant into 1/2-inch-wide strips. Cut tomatoes into 1-inch pieces.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta. Return pasta to same pot.
Add eggplant, tomatoes, parsley, olive oil and garlic to pasta and toss to blend. Stir in grated cheese. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be prepared 2 hours ahead.)