Penne with Tomato Basil Sauce, Eggplant, and Salted Ricotta

Ridged penne in a delicious sauce made from store-bought tomato basil sauce, sautéed eggplant, and pine nuts. The finishing touch is the addition of salted ricotta, which can be substituted with grated Parmesan or sheeps cheese.

Details

  • Preparation Time: 3 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 20 g Oil, olive

  • 80 g Eggplant, raw

  • 400 g Tomato sauce, without salt

  • 50 g Cheese, cottage cheese

  • 2 spoons Pine nuts

Steps

  1. Place a pot with a larger amount of lightly salted water on the stove (see advice). Add the penne to the boiling water and cook for the time indicated on the package.

  2. While the penne is cooking, lightly toast the pine nuts in a non-stick pan.

  3. Set the toasted pine nuts aside on a plate, then pour olive oil into the pan. Sauté the diced eggplant in the heated oil and mix it with the tomato basil sauce.

  4. Once the penne is cooked al dente, drain it, add it to the sauce, and mix well.

  5. Serve the prepared penne on plates, sprinkle with salted ricotta and toasted pine nuts, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 198.95 kcal
  • Fat: 2.63 g
    • Saturated Fat: 0.21 g
  • Carbohydrates: 35.05 g
    • Sugars: 3.16 g
  • Protein: 6.42 g
  • Fiber: 1.89 g

Advice

The ideal ratio for cooking pasta is: 1 liter of water, 100 grams of pasta, and 7 grams of salt. This amount of water ensures excellent cooking consistency and prevents the pasta from sticking together during boiling. If using fresh eggplant, slice it beforehand, season with a pinch of salt, and drain using a colander. This will remove the plant water, which has a slightly bitter taste. Then dry and prepare it.