Penne Rustico Recipe
Penne with eggplant and fresh pesto sauce.
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Ingredients
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Pasta
Vegetables
Pesto Sauce
Method
Pasta Preparation
- 1
Cook the Penne
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Vegetable Preparation
- 2
Prepare the Vegetables
While the pasta is cooking, dice the eggplant into small cubes. Chop the cherry tomatoes in half and mince the garlic cloves.
- 3
Sauté the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until it is soft and slightly browned. Add the minced garlic and cherry tomatoes, and cook for another 3-4 minutes until the tomatoes are tender. Season with salt and pepper to taste. Remove from heat.
Pesto Sauce Preparation
- 4
Make the Pesto
In a food processor, combine the fresh basil leaves, pine nuts, 2 cloves of garlic, and 1/2 cup of Parmesan cheese. Pulse until finely chopped. With the processor running, gradually add 1 cup of olive oil until the mixture is smooth. Add lemon juice and salt, pulsing to combine. Adjust seasoning as needed.
Combine and Serve
- 5
Combine Pasta and Vegetables
In the skillet with the sautéed vegetables, add the cooked penne pasta. Pour the pesto sauce over the pasta and toss everything together until well coated.
- 6
Serve
Serve the Penne Rustico warm, garnished with additional Parmesan cheese and fresh basil if desired.