1/4 cup olive oil
2 tbsp olive oil
1 large eggplant
1 cut into 1/4 inch
1 dice
3 medium garlic cloves
1 finely chopped leaves of
1 1 fresh rosemary sprig
1 salt & pepper
1 pt cherry tomatoes
1 lb penne rigate
1/4 lb ricotta salata cheese,
1 crumbled
A Recipe for
Penne W Eggplant & Ricotta Salata
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| Mark Twain |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
This Recipe for Penne W Eggplant & Ricotta Salata is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Penne W Eggplant & Ricotta Salata from the recipe cookbook of Recipes-to-go (Cheese)
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
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I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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In large pot, bring 4 quarts of water to a boil for the pasta.
Meanwhile, in a large skillet, warm 3 tablespoons olive oil over
medium heat. Add eggplant and cook, stirring frequently, until it
starts to soften and brown, about 10 minutes. Add half of garlic
and all the rosemary and cook until the garlic is slightly golden,
about 2 minutes. Season with salt and pepper. In a medium non
reactive skillet, heat remaining three tablespoons of olive oil. Add
tomatoes and cook over high heat, tossing until slightly softened,
about three minutes. Stir in remaining garlic and season with salt
and pepper. Salt the boiling pasta water. Add the penne until al
dente about 13 minutes. Drain the pasta and return it to the pot.
Add the ricotta salata and toss. Add the eggplant and toss again.
Add the tomatoes and toss gently. Transfer the pasta to a large
warmed bowl or platter and serve immediately.
Serves: 4
Penne W Eggplant & Ricotta Salata Recipe brought to you by Recipes To-Go