1 eggplant halved lengthwise cut into small pieces
4 leaves basil fresh chopped
3 cloves garlic chopped
2 tablespoons olive oil
8 ounce penne pasta
2 servings salt and pepper to taste
0.3 cup sun-dried tomato spread
1 cup tomato sauce
Equipment
frying pan
pot
colander
Directions
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
Drain well in a colander set in the sink, reserving 1 cup pasta water.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in eggplant and garlic, and drizzle with remaining olive oil to coat; cook and stir until the eggplant is tender and lightly browned, 5 to 7 minutes. Season with salt and pepper. Stir in the sun-dried tomato spread and tomato sauce; cook and stir until heated, through about 5 minutes more.
Add penne and toss. Stir in pasta water if the sauce is too thick.
