3952
Calories
Total Fat
Protein
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Penne Pasta with Roasted Eggplant and Romesco Sauce
Penne pasta tossed with roasted honey-glazed eggplant and a Spanish-inspired sauce of tomatoes, red peppers, onion, garlic and almonds
Recipe concept developed by The Culinary Institute of America
35
Prep Time
(MINUTES)
1 ¼
Total Time
(HOURS)
10
Servings
4 of 5
(2 ratings)
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Ingredients
- 1/4 cup extra virgin olive oil, divided
- 1/2 cup chopped onion
- 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
- 1/2 cup chopped roasted red pepper
- 1/4 cup sliced almonds, toasted
- 1/4 cup seasoned croutons
- 2 cloves garlic, peeled
- 2 tablespoons sherry vinegar, divided
- 1 teaspoon ground cumin
- 1-1/2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 pkg (16 oz each) dry penne pasta, uncooked
- 1 tablespoon honey
- 2 teaspoons chopped fresh thyme
- 1 teaspoon minced garlic
- 1 pound eggplant, cut into 1/2-inch thick pieces
- 1/2 cup julienned roasted red pepper
- 1/4 cup chopped Greek kalamata olives
- 1/2 cup sliced green onions
Nutrition Information
306
9g
8g
Serving Size: 10 servings (about 1-1/4 cups each)
Directions
- Preheat oven to 400°F. Heat 2 tablespoons of the olive oil in small saucepan over medium heat. Add onion and cook 5 to 7 minutes or until onion is lightly caramelized and softened.
- Place caramelized onion in blender container. Add undrained tomatoes, the chopped roasted pepper, almonds, croutons, garlic cloves, 1 tablespoon of the vinegar and cumin to blender container; pulse until mixture is smooth. Stir in 1 teaspoon of the salt and 1/4 teaspoon of the black pepper; set aside the Romesco Sauce.
- Cook pasta according to package directions. Drain; keep hot.
- Meanwhile, combine the remaining olive oil, the remaining vinegar, honey, thyme, the minced garlic and the remaining salt and pepper in large bowl. Add eggplant; gently toss to coat. Place on baking sheet in single layer; bake 10 to 12 minutes or until tender.
- Heat the Romesco Sauce in medium saucepan over medium heat 3 to 5 minutes or until hot. In large bowl, combine cooked pasta, sauce, eggplant, julienned roasted pepper and olives. Lightly toss to coat with sauce; sprinkle with green onions. Serve immediately.
Cook's Tip
Eggplant can become bitter with age. If you are not sure how long your eggplant has been around, salt the eggplant to help reduce the bitterness. Cut eggplant into 1/2-inch thick slices. Place slices in single layer on several paper towels; sprinkle with 1/2 teaspoon kosher salt. Let stand 30 minutes; rinse and pat dry. Cut into pieces. Proceed with recipe as directed.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 306 | |
| % Daily Value* | ||
| Total fat | 9 g | 14% |
| Saturated fat | 1 g | 6% |
| Cholesterol | 0 MG | 0% |
| Sodium | 667 MG | 28% |
| Carbohydrate | 48 g | 16% |
| Dietary fiber | 5 g | 18% |
| Sugars | 6 g | 1% |
| Protein | 8 g | 17% |
| Vitamin A | 8% | |
| Vitamin C | 17% | |
| Calcium | 3% | |
| Iron | 19% | |
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
About our Nutrition Information
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