Recipe Pennette, aubergines and cherry tomatoes – Italian Cuisine

Recipe Pennette, aubergines and cherry tomatoes


  • 320 g penne type pasta
  • 320 g aubergine
  • 18 pcs cherry tomatoes
  • fresh oregano
  • extra virgin olive oil
  • salt

For the recipe of pennette, aubergine and cherry tomatoes, carve the skin of the tomatoes making 2 small cuts and add salt. Cut the eggplant into slices about 1 cm thick, grease them with oil on both sides and cook them on the grilling plate with the combined microwave plus grill function, for 4 minutes, then turn them over, add the tomatoes in the dish and continue cooking for another 4 minutes . Take everything out of the oven, cut the aubergines into small pieces and blend about half of them with 5-6 small tomatoes, a little oil, a pinch of salt and a few leaves of fresh oregano, obtaining a cream. Collect the penne 700 g of water, a pinch of salt and a drizzle of oil in a plastic container suitable for microwave cooking and with a lid, or alternatively, seal the container with plastic wrap (use the microwave ) and prick it with the tip of the knife: cook the pennette in the microwave at maximum power (850-900 W) for 2-3 minutes more than usual. Drain the pennette from any remaining water, season with the prepared cream, the pieces of aubergine, the whole tomatoes and, to taste, a pinch of chili pepper and a few leaves of basil.

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