Penne Ai Sapori Siciliani Recipe
Penne Pasta with sautéed Eggplant, Italian Zucchini, Porcini mushrooms in Cherry Tomato marinara sauce, topped with grated dry Ricotta cheese
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Ingredients
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Pasta and Sauce Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Dice the eggplant and slice the zucchini. Reconstitute the porcini mushrooms if using dried.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the cubed eggplant and sliced zucchini, cooking for about 5-7 minutes until softened.
- 4
Add Mushrooms and Tomatoes
Stir in the chopped porcini mushrooms, halved cherry tomatoes, salt, black pepper, and dried oregano. Cook for another 10 minutes, stirring occasionally, until the tomatoes have softened and created a sauce.
- 5
Combine Pasta and Sauce
Add the cooked penne pasta to the skillet and toss everything together, allowing the pasta to absorb the flavors of the sauce for about 2-3 minutes.
- 6
Serve
Plate the pasta and top with grated dry Ricotta cheese. Serve hot.
