Country-Style Penne (Penne Paesana)

May 10, 2023May 10, 20230 19
Country-Style Penne (Penne Paesana) recipe for a hearty Italian dinner
in Pasta

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 eggplants
salt
2 tablespoons olive oil
1 garlic clove , minced
1 1/2 tablespoons minced fresh parsley
1 1/2 cups peeled seded and finely chopped tomatoes
2/3 cup finely chopped red bell pepper
1/2 cup finely chopped onion
1/2 cup dry white wine
1/3 cup pitted green olives
2 tablespoons capers
1 small dried hot red chili pepper
1 lb dry penne pasta
1/2 cup torn fresh basil
1 1/2 tablespoons unsalted butter
1 tablespoon flour
3/4 cup chicken broth , heated
1 egg yolk
1 1/2 tablespoons freshly grated parmesan cheese

Nutrision Information

Servings Per Recipe
4-6
Calories
540
Sugar
11g
Fat
18g
Country-Style Penne (Penne Paesana) is a classic Italian pasta dish, and is often served as a main course for a hearty dinner. The roasted eggplant and tomato sauce create a rich, smoky flavor that is both filling and satisfying. The dish is perfect for colder months, and can be easily customized to suit individual tastes by adding extra vegetables or changing up the type of pasta. Whether you are looking for a comforting meal to enjoy with family or friends, or are simply looking to expand your pasta repertoire, this dish is sure to please.

Instructions

1.Preheat the oven to 400°F.
2.Cut the eggplants into 1/2-inch cubes, sprinkle with salt, and let them sit for 30 minutes.
3.Rinse the eggplants and pat them dry. Spread them out on a baking sheet and toss them with the olive oil.
4.Roast the eggplants for about 25 minutes, or until they are tender and lightly browned. Set them aside.
5.In a large saucepan, sauté the garlic and parsley over medium heat until fragrant. Add the tomatoes, red bell pepper, onion, white wine, olives, capers, and chili pepper. Simmer the sauce for about 20 minutes, or until it thickens.
6.Cook the penne according to the package instructions until it is al dente.
7.Drain the penne and toss it with the sauce, roasted eggplant, torn basil, and butter. Cook the pasta and sauce for about 2 minutes, or until the butter has melted and everything is heated through.
8.In a small bowl, whisk together the flour, chicken broth, and egg yolk. Add the mixture to the pasta and stir well.
9.Serve the penne hot, with grated Parmesan cheese on top if desired.

PROS

This hearty pasta dish is packed with flavor and nutrition, and is perfect for a comforting Italian dinner.
The roasted eggplant adds a meaty texture and smoky flavor to the dish.
The sauce is full of vegetables and packed with nutrients.

CONS

This dish can be a bit time-consuming to prepare, especially if you are roasting the eggplant from scratch.
It may also be higher in calories and fat than some other pasta dishes.

HEALTH & BENEFITS

The vegetables in this dish provide a healthy dose of vitamins and minerals, including vitamins A and C, potassium, and fiber. Eggplant is also rich in antioxidants and has been linked to reducing cholesterol and improving heart health. The capers in the sauce are a source of quercetin, a natural anti-inflammatory.

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