When you’re in the mood for something hearty, yet meatless, this fresh-tasting pasta dish is just the ticket.
1
Bring a large pot of well salted water to a boil. Cook the penne according to package directions until al dente. Save ½ cup of the pasta water. Drain the penne, return to the pot, and set aside.
2
Meanwhile, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally until it begins to soften, adding more oil if necessary, to prevent sticking, 5 to 6 minutes.
3
Lower the heat to medium, add the onions, and continue to cook, stirring occasionally until they begin to soften, about 6 minutes.
4
Add the garlic and cook until just fragrant, about 30 seconds. Add the chick peas, tomatoes, ¼ cup of the pasta water, 1 tsp. salt and ½ tsp. pepper and cook until just heated through, about 2 minutes.
5
Add the sauce mixture to the pot with the penne and toss until well combined. Add the remaining 1/2 cup pasta water if the mixture is too thick. Adjust the seasoning.
6
Divide the penne mixture among serving bowls. Top with the crumbled ricotta salata and basil and serve Penne with Tomato Sauce, Eggplant & Chick Peas.
This penne with tomato sauce, eggplant and chickpeas is a simple vegetarian pasta recipe that can be prepared in around 20 minutes. With vegetables, legumes and pasta brought together in one satisfying dish, it is a practical choice for a quick lunch, weeknight dinner or meat-free meal.
A tomato sauce made with finely chopped tomatoes works particularly well with eggplant because it coats the pasta while still retaining a fresh, pulpy texture. Mutti Finely Chopped Tomatoes bring a rich, fresh tomato flavour to the sauce and combine naturally with the sweetness of cooked onion, garlic and tender eggplant.
