Italian Spaghetti Sauce with Eggplant. Penne pasta with vegetables (eggplants, tomatoes and hot peppers) in olive oil

I love pasta of two types - without any additives (when serving, put butter and grated cheese on a plate) and pasta cooked in vegetable sauce in olive oil, looking forward to seasonal vegetables. For pasta recipes in sauce, penne pasta works best. Penne is translated as "feathers", it is believed that it is this pasta in the form of ribbed tubes that absorbs sauces best. One favorite recipe is already posted here, and today's sauce recipe will have more, and it is much spicier. I bring to the attention of pasta lovers pasta penne in tomato-eggplant sauce with the addition of hot peppers and spices. This is soooo delicious! All eggplant recipes- on .

Compound:(for 3-4 servings)

• Dry penne pasta - 200 grams
• Water - 2 liters
• Coarse salt - 3-4 teaspoons without a slide
• Onion - 1 piece
• Garlic - 2-3 cloves
• Tomatoes - 3 pieces
• Young eggplant - 2 pieces
• Aromatic olive oil ( extra virgin) - 3-4 tablespoons
• Hot pepper - to taste, depending on the severity
• Black ground pepper, a mixture of dry herbs - to taste

How to cook Italian penne pasta in a fragrant spicy vegetable sauce of onions, tomatoes, eggplant and hot capsicum with spices in olive oil

Prepare the vegetable sauce for the pasta. There will be a lot of sauce for such an amount, pasta will drown in eggplant tomato sauce and will be very juicy. The composition of pasta does not include eggs, pasta with vegetables according to this recipe can be included in the diet of vegetarians. Finely chop the onion, garlic and hot pepper.

Chop the onion, garlic and hot pepper

Peel the eggplant in strips and cut into cubes. We don’t sprinkle salt, we don’t wring out bitterness, a slight bitterness gives a special touch to eggplant dishes, moreover, recently bitter eggplants are extremely rare. (But if you are on a diet and count calories, sprinkle the eggplants with salt for 15-20 minutes, then rinse and squeeze. Such eggplants absorb fat worse, and you will need less oil for vegetable sauce. The main thing at the end of cooking is not to forget that the eggplants are already salted ).

Cut eggplant into small cubes

Dip the tomatoes in boiling water for 15 seconds, peel and finely chop.

Peel and cut tomatoes

Heat olive oil in a saucepan (the dishes should be deep, we will add the pasta directly to the eggplant-tomato sauce), put the onion.

Dip the onion into the hot olive oil.

When the onion becomes translucent, add the eggplant and fry covered for 5-7 minutes. You can add a spoon or two of oil.

Add eggplant and fry until soft

When the eggplant is soft, add the tomatoes, garlic and hot peppers. Salt, pepper and simmer over medium heat until vegetables are tender (8-10 minutes).

Add tomatoes, garlic and hot peppers

Tomatoes will release juice, simmer under the lid so that the vegetable sauce remains juicy, and if there is too much juice, do not cover, the excess liquid will evaporate. Boil pasta - boil 2 liters of water, add 2 teaspoons of salt, add pasta and cook until al dente according to package instructions - 11 minutes, stirring occasionally. Drain through a colander.

Penne pasta cooked to al dente instructions

Juicy eggplant, tomato, onion, garlic and hot pepper Ready for penne pasta.

Eggplant-Tomato Olive Oil Sauce for Penne Pasta

Add to vegetable sauce spices Any blend of Mediterranean spices will work. I have basil, mint, celery and thyme. I put quite a lot, a full teaspoon. Dip the pasta into the aromatic spicy eggplant-tomato sauce. Stir so that the vegetable sauce evenly soaks the pasta.

Pour the pasta into the vegetable sauce and stir.

Turn off and let stand for a couple of minutes under the lid. Eggplant penne pasta is ready. Put the pasta in a juicy vegetable sauce on a flat plate, garnish with fresh herbs.

Italian pasta penne in aromatic vegetable sauce

I have arugula and green basil for decoration, their flavors are perfectly combined and harmoniously emphasize the Mediterranean origin of the dish.

Penne pasta in eggplant-tomato sauce

Satisfying summer lunch ready. Bright, juicy, sharp and at the same time gentle. Shall we try? Incredibly delicious! I love Italian pasta in eggplant sauce for breakfast with.

Italian penne pasta with vegetables in olive oil, tasty, spicy, tender

Enjoy your meal!

5 / 5 ( 2 votes)

In previous articles, we have already found out that pasta from durum varieties wheat. It has a low glycemic index, so sugar levels will be normal. Let's learn how to cook cheap today diet sauce for pasta.

In general, we have a very good website. But since the dish comes from Italy, most of the ingredients of such pasta contain quite expensive ingredients - parmesan, shrimp, asparagus ...

And today we will learn how to prepare an anti-crisis sauce from delicious seasonal vegetables.

Ingredients:

• 400 grams of eggplant
• 200 grams of tomatoes
• 100 ml tomato juice
• 100 grams of bell pepper
• 60 grams of carrots
• 100 grams of onion
• 100 grams of cheese
• 15 grams of garlic
• 50 grams of basil
• Salt and pepper

How to prepare Diet Pasta Sauce:

1. Take a saucepan or deep frying pan with thick walls.
2. Cut the eggplant into cubes. Put them in a frying pan tomato juice and simmer over low heat for 15 minutes.
3. Grate the carrots, cut the onion into half rings.
4. Finely chop bell pepper and tomatoes.
5. Mince the garlic.
6. Add all the vegetables to the eggplant, and continue to simmer for another 30 minutes.
7. Grind the cheese and basil. Please note that we use green basil. It is he who emphasizes the taste of tomatoes. Red basil is ideal for meat.
8. Salt the vegetables.
9. Add basil and cheese to sauce. Mix well. Simmer for another 10 minutes and remove the pan from the stove.
10. Let the dish rest for 30 minutes.

The sauce is served as follows. Place durum spaghetti on a plate. Put the sauce on top. Don't feel sorry for him. The more delicious vegetables and cheese, the tastier pasta will be.

Sverzha can be sprinkled with a little more chopped cheese. The dish will look very nice.

First of all, you need to clean and cut the eggplant into cubes. To rid them of the juice that gives the vegetables bitterness, you need to sprinkle the eggplants with salt and leave for 15 minutes.

In the meantime, you can put the pasta to boil in salted water. When the eggplant starts to juice, they should be washed cold water, squeeze lightly. Then dry with a paper towel to get rid of any remaining moisture. Eggplants usually absorb a lot of fat when fried. In this case, the dish is not only high-calorie, but also acquires an unpleasant oily aftertaste. To avoid this, it is necessary to pour 2-3 tablespoons of oil not on a frying pan, but on eggplants. Then they should be mixed well so that a thin film of fat is evenly distributed over the surface of the vegetables. Eggplants prepared in this way should be transferred to a dry, heated frying pan and fried until soft.

Then they must be transferred to a plate, and pour 2 tablespoons into the pan vegetable oil and warm up. In it, finely chopped onion should be fried until transparent.

After 3 minutes add the tomato paste.

After another 3 minutes - diced and peeled tomatoes.

Cover with a lid and simmer the sauce over low heat for 10 minutes. Then it is necessary to add chopped herbs and garlic to it, salt and pepper to taste, mix.

After 5 minutes, add the fried eggplants to the sauce and heat them for 2 minutes.

Eggplant tomato sauce is ready.

By this time the pasta should be ready. It should be sprinkled with a small amount of vegetable oil and put on a plate.

Spread the sauce on top. Ready-made pasta with eggplant and tomatoes should be served hot, garnished with fresh herbs or sprinkled with grated cheese.

Amazing and simple dish pasta with eggplant, the recipe of which I decided to write, is also interesting because, in fact, this is a recipe for several dishes.

Pasta, as you know, is just dried dough. Moreover, the dough of the most diverse forms, boiled in salted water.

By itself, the pasta tastes like dough, nothing more. Here comes the taste ready meal determined by the sauce with which the pasta is served to the table.

Most simple sauces, the preparation of which does not require additional skills - tomato, vegetable. For example, you can cook a simple seasonal dish - eggplant in tomato sauce, and serve it with boiled pasta, eggplant pasta. The composition is somewhat similar to the dish.

I read somewhere that thick sauces are made for pasta of a simple form, or with large pieces. This is done so that the pasta can hold the sauce on its surface. For figured pasta, the sauce may be more liquid, like or. At home, we have the most popular pasta - penne (Italian penne). This is a short paste in the form of short tubes cut obliquely.

If you carefully read the history of world cuisines, you will notice that there are very few unique vegetable dishes that are not like the others. For example, a whole string of vegetable dishes, which, depending on the composition and method of preparation, differ from each other - in appearance and taste, but, in fact, are related. I'm talking about vegetable caviar.

It's believed that vegetable caviar- a cold dish, an appetizer. Moreover, all components are crushed -. The composition is very diverse: vegetables (eggplants, zucchini, beets, carrots and almost everything that grows in the garden), mushrooms, fruits. If the dish is hot and the vegetables are not chopped, then this is already a sauté or vegetable stew, how .

In Hungarian cuisine, the well-known dish lecho is stewed chopped vegetables. serves as a dish on its own, as a side dish, and as an appetizer. Moreover, lecho can be served both hot and cold. An even larger cut and a special way of cooking are inherent in the Provence dish.

Thick hot vegetable stews go well with Italian pasta, even . Eggplant vegetable stew sweet and sour sauce can be a great addition. Eggplant in sauce can be an eggplant appetizer if served separately, or it can become a second course (or the only one, since the dish is hearty in itself). If you combine the pasta with eggplant vegetable saute (onions, tomatoes, peppers), you get an excellent hearty meal- pasta with eggplant and tomatoes.

Pasta with eggplant. Step by step recipe

Ingredients (2 servings)

• Pasta (penne) 150 g
• Eggplant (medium, young) 1 PC
• Ripe tomatoes 3-5 pieces
• Onion 1 pc
• Garlic 2 cloves
• Red Bell pepper 1 PC
• Olive oil 3-4 tbsp. l.
• Salt, ground black pepper, dry aromatic herbs, sugar Spices

1. Eggplant pasta will not cause difficulties in cooking, despite the fact that eggplants are vegetables, although tasty, but with a surprise. They can get bitter. Usually, if you understand the varieties, you can know in advance whether the eggplant is bitter or not. But, if there are no skills, it is worth cutting the eggplants before cooking and sprinkle with salt. Leave for 20-30 minutes, then rinse and squeeze a little. With this treatment, bitterness will disappear. You can also hold the sliced ​​eggplant in salt water. See for yourself - maybe it's worth doing so as not to risk it. If the seeds in the eggplant have formed and there are a lot of them, they should be removed. If there are few seeds, you can leave them.

   Vegetables for eggplant and tomato sauce

2. Scald medium-sized ripe tomatoes with boiling water, remove seeds and skin. Cut the pulp into medium-sized pieces. Peppers can be baked or used raw. Peel and chop the peppers - just like the tomatoes.

   Before cooking, cut the eggplant and sprinkle with salt. Leave for 20-30 minutes, then rinse and squeeze a little. With this treatment, bitterness will disappear

3. Peel the onion and cut into cubes. I've always wondered how to dice an onion so that the cubes don't fall apart. The problem has not been solved so far. Just chop the onion in increments of 5-7 mm. This will be enough. In a saucepan, heat 3-4 tbsp. l. the best olive oil. Fry chopped onion in oil.

   In a saucepan, heat 3-4 tbsp. l. the best olive oil. Fry chopped onion in oil.

4. As soon as the onion begins to blush, add chopped pepper and simmer everything under the lid over medium heat for 10 minutes. The pepper should soften a little.

   Add chopped pepper and simmer everything under the lid over medium heat for 10 minutes

5. Add chopped eggplant. Continue to fry everything over medium heat for 4-5 minutes, stirring occasionally. By the way, eggplant absorbs oil very well, so eggplant pasta is enough high-calorie dish.

   Add chopped eggplant. Continue to fry everything over medium heat for 4-5 minutes, stirring occasionally

6. Add chopped tomato and garlic. Salt, but not too much, as the eggplant already contains some salt. Salt to taste and carefully. Better then add salt and pepper - at the very end. However, pasta with eggplant is delicious even without salt at all. Add all spices, incl. - 0.5 tsp sugar and 1-2 pinches of aromatic dry herbs: basil, dill, oregano, thyme, etc.

   Add chopped tomato

7. Simmer the vegetable stew under the lid over low heat for about 20 minutes. Our future eggplant pasta should be tender. If there is a lot of liquid in the eggplant and tomato sauce, you can evaporate it by removing the lid from the saucepan and increasing the heat.

   Finished vegetable stew

8. While the eggplants are cooking in tomato sauce, you need to boil the pasta. In a large saucepan, heat 2-2.5 liters of water, salt it at the rate of 5-6 grams of salt per liter of water and boil the penne pasta. Cooking time - indicated on the package. Drain the boiled pasta in a colander and let the water drain.

An amazing and uncomplicated eggplant pasta dish, the recipe of which I decided to write, is also interesting because, in fact, this is a recipe for several dishes.

Pasta, as you know, is just dried dough. Moreover, the dough of the most diverse forms, boiled in salted water.

By itself, the pasta tastes like dough, nothing more. But the taste of the finished dish is determined by the sauce with which the pasta is served to the table.

The simplest sauces, the preparation of which does not require additional skills, are tomato, vegetable. For example, you can cook a simple seasonal dish - eggplant in tomato sauce, and serve it with boiled pasta, eggplant pasta. The composition is somewhat similar to the dish.

I read somewhere that thick sauces are made for pasta of a simple form, or with large pieces. This is done so that the pasta can hold the sauce on its surface. For figured pasta, the sauce may be more liquid, like or. At home, we have the most popular pasta - penne (Italian penne). This is a short paste in the form of short tubes cut obliquely.

If you carefully read the history of world cuisines, you will notice that there are very few unique vegetable dishes that are in no way similar to others. For example, a whole string of vegetable dishes, which, depending on the composition and method of preparation, differ from each other - in appearance and taste, but, in fact, are related. I'm talking about vegetable caviar.

It is believed that vegetable caviar is a cold dish, an appetizer. Moreover, all components are crushed -. The composition is very diverse: vegetables (eggplants, zucchini, beets, carrots and almost everything that grows in the garden), mushrooms, fruits. If the dish is hot and the vegetables are not chopped, then this is already a sauté or vegetable stew, like.

In Hungarian cuisine, the well-known dish lecho is stewed chopped vegetables. serves as a dish on its own, as a side dish, and as an appetizer. Moreover, lecho can be served both hot and cold. An even larger cut and a special way of cooking are inherent in the Provence dish.

Thick hot vegetable stews can go well with Italian pasta, even. Eggplant vegetable stew in sweet and sour sauce can be a great addition. Eggplant in sauce can be an eggplant appetizer if served separately, or it can become a second course (or the only one, since the dish is hearty in itself). If you combine pasta with eggplant vegetable sauté (onions, tomatoes, peppers), you get an excellent hearty dish - pasta with eggplant and tomatoes.

Pasta with eggplant. Step by step recipe

Ingredients (2 servings)

• Pasta (penne) 150 g
• Eggplant (medium, young) 1 PC
• Ripe tomatoes 3-5 pieces
• Onion 1 pc
• Garlic 2 cloves
• red bell pepper 1 PC
• Olive oil 3-4 tbsp. l.
• Salt, ground black pepper, dry aromatic herbs, sugar Spices

1. Eggplant pasta will not cause difficulties in cooking, despite the fact that eggplants are vegetables, although tasty, but with a surprise. They can get bitter. Usually, if you understand the varieties, you can know in advance whether the eggplant is bitter or not. But, if there are no skills, it is worth cutting the eggplants before cooking and sprinkle with salt. Leave for 20-30 minutes, then rinse and squeeze a little. With this treatment, bitterness will disappear. You can also hold the sliced ​​eggplant in salt water. See for yourself - maybe it's worth doing so as not to risk it. If the seeds in the eggplant have formed and there are a lot of them, they should be removed. If there are few seeds, you can leave them.

   Vegetables for eggplant and tomato sauce

2. Scald medium-sized ripe tomatoes with boiling water, remove seeds and skin. Cut the pulp into medium-sized pieces. Peppers can be baked or used raw. Peel and chop the peppers - just like the tomatoes.

   Before cooking, cut the eggplant and sprinkle with salt. Leave for 20-30 minutes, then rinse and squeeze a little. With this treatment, bitterness will disappear

3. Peel the onion and cut into cubes. I've always wondered how to dice an onion so that the cubes don't fall apart. The problem has not been solved so far. Just chop the onion in increments of 5-7 mm. This will be enough. In a saucepan, heat 3-4 tbsp. l. the best olive oil. Fry chopped onion in oil.

   In a saucepan, heat 3-4 tbsp. l. the best olive oil. Fry chopped onion in oil.

4. As soon as the onion begins to blush, add chopped pepper and simmer everything under the lid over medium heat for 10 minutes. The pepper should soften a little.

   Add chopped pepper and simmer everything under the lid over medium heat for 10 minutes

5. Add chopped eggplant. Continue to fry everything over medium heat for 4-5 minutes, stirring occasionally. By the way, eggplant absorbs oil very well, so eggplant pasta is quite a high-calorie dish.

   Add chopped eggplant. Continue to fry everything over medium heat for 4-5 minutes, stirring occasionally

6. Add chopped tomato and garlic. Salt, but not too much, as the eggplant already contains some salt. Salt to taste and carefully. Better then add salt and pepper - at the very end. However, pasta with eggplant is delicious even without salt at all. Add all spices, incl. - 0.5 tsp sugar and 1-2 pinches of aromatic dry herbs: basil, dill, oregano, thyme, etc.

   Add chopped tomato

7. Simmer the vegetable stew under the lid over low heat for about 20 minutes. Our future eggplant pasta should be tender. If there is a lot of liquid in the eggplant and tomato sauce, you can evaporate it by removing the lid from the saucepan and increasing the heat.

   Finished vegetable stew

8. While the eggplants are cooking in tomato sauce, you need to boil the pasta. In a large saucepan, heat 2-2.5 liters of water, salt it at the rate of 5-6 grams of salt per liter of water and boil the penne pasta. Cooking time - indicated on the package. Drain the boiled pasta in a colander and let the water drain.