Penne with Aubergine and Provola Recipe

Penne with Aubergine and Provola Recipe

Ingredients:

For the Pasta:

• 400g penne pasta
• 2 large aubergines (eggplants), diced
• 200g provola cheese, diced
• 400g canned diced tomatoes (or 4 fresh, ripe tomatoes, chopped)
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 4 tablespoons olive oil
• 1 teaspoon dried oregano
• A handful of fresh basil leaves, torn
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese (optional, for garnish)

Optional:

• A pinch of red chili flakes for a hint of heat
• 1/4 cup dry white wine (to enhance the sauce flavor)

Instructions:

Step 1: Prepare the Aubergines

1. Dice the aubergines into bite-sized cubes. Sprinkle with salt and let them sit in a colander for 20-30 minutes. This step helps remove any bitterness and excess moisture.
2. Rinse the aubergine cubes under cold water and pat them dry with a clean kitchen towel or paper towels.

Step 2: Cook the Aubergines

1. Heat 3 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced aubergines and cook, stirring occasionally, until they are golden brown and tender (about 8-10 minutes). Remove the aubergines from the skillet and set them aside.

Step 3: Prepare the Sauce

1. In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion and minced garlic until softened and fragrant (about 2-3 minutes).
2. If using, pour in the white wine and allow it to simmer for a minute to deglaze the pan and enhance the flavor.
3. Add the diced tomatoes (canned or fresh) to the skillet. Stir in the oregano, a pinch of salt, black pepper, and red chili flakes (if desired).
4. Simmer the sauce over medium-low heat for 10-15 minutes, stirring occasionally, until it thickens slightly.
5. Add the cooked aubergines back to the skillet and mix well. Continue to simmer for another 5 minutes to allow the flavors to meld.

Step 4: Cook the Pasta

1. While the sauce is simmering, bring a large pot of salted water to a boil.
2. Cook the penne pasta according to the package instructions until al dente.
3. Reserve 1/2 cup of pasta cooking water, then drain the pasta.

Step 5: Combine Pasta and Sauce

1. Add the cooked penne to the skillet with the aubergine sauce. Toss to coat the pasta evenly with the sauce.
2. If the mixture seems too thick, add a splash of the reserved pasta water to loosen it.
3. Remove the skillet from the heat and stir in the diced provola cheese. The residual heat will gently melt the cheese, creating a creamy texture.

Step 6: Serve and Garnish

1. Divide the pasta among serving plates.
2. Garnish each plate with torn fresh basil leaves and a sprinkle of grated Parmesan cheese, if desired.
3. Serve immediately and enjoy the comforting flavors of aubergine and provola.

Tips for Success:

• For a smoky flavor, use smoked provola cheese instead of the regular variety.
• If you prefer a richer sauce, add a splash of heavy cream or a dollop of ricotta cheese during the last few minutes of simmering.
• This dish pairs beautifully with a crisp white wine or a light red such as Pinot Noir.

Storage:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pasta in a skillet with a splash of water or milk to restore its creamy consistency.

Enjoy your delicious Penne with Aubergine and Provola as a delightful meal for family or friends!