Okay, so we love pasta at our house. We have them at least once a week, and we wanted to try something different and quick that can go in the regular weekly meal rotation. I was looking for a pasta recipe that did not use any sort of alfred0 or marinara type sauce, and I stumbled upon this one from Giada’s on Food Network, and I was floored at how easy this dish was to put together. It has basically ingredients that we normally have at our pantry and it turned out to be delicious as well. I modified the recipe a bit to make it heartier by adding chopped vegetables and organic sausages. This is now a one-stop dish and it’s fabulous… happy eating!
Inspired by Giada de Laurentiis
2 cups cooked sausages (or, if you prefer, you can skip this and make it into a vegetarian dish or replace with cooked chicken)
2 cups of eggplants (I have also substituted them with other vegetables like green/red peppers, squashes, and anything that would hold up well when sauteed)
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil, chopped them into fine pieces, keep the oil
2 garlic cloves
1 cup of thinly sliced onions
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan, optional
2 tbsp of olive oil
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, saute the garlic in olive oil in a big pan until it becomes soft, then add the onion, followed by the vegetables. When all of the ingredients are tender, about 3-5 minutes, add the sun-dried tomatoes. Turn off the stove.
Transfer the pasta into the big pan, combine. Add salt and pepper to taste. Stir in the Parmesan.
Yield: 4-5 servings