Patio-perfect penne pasta with grilled eggplant Iqaluit NU

With the summer weather upon us, outdoor entertaining is on the minds of Canadians. Whether it's hosting a party dockside at the cottage or spending ...

Northmart
(867) 979-4781
Iqaluit, NU
 
Astro Hill Quick Stop
(867) 979-4781
Iqaluit, NU
 
Postes Canada
(867) 896-9956
Whale Cove, NU
 
Hall Beach Co-Op
(867) 928-8876
Hall Beach, NU
 
Kissarvik Co-Op Ltd
(867) 645-2801
Rankin Inlet, NU
 
Baffin Island Canners Ltd
(867) 979-6677
Bldg 1095
Iqaluit, NU
 
Baffin Island Canners Ltd
(867) 979-0824
Iqaluit, NU
 
Canada Post
(867) 439-9934
Arctic Bay, NU
 
Naujat Co-Op Ltd
(867) 462-9921
Repulse Bay, NU
 
Sanavik Co-Op Association
(867) 793-2912
Baker Lake, NU
 

Patio-perfect penne pasta with grilled eggplant

Provided By:

(NC)-With the summer weather upon us, outdoor entertaining is on the minds of Canadians. Whether it's hosting a party dockside at the cottage or spending the afternoon with friends and family on an urban patio, we're always looking for that easy, yet delicious recipe that will have guests exclaiming amore!

A classic Tuscan recipe from Castello di Gabbiano's estate restaurant, Penne con Melanzana (penne pasta with grilled eggplant) is a perfect pairing of penne pasta, an Italian staple, and a local summer-fresh vegetable, like eggplant.

Serves 4 - 6

Ingredients

1 pound eggplant

1/4 cup olive oil

2 cloves garlic, minced

2 tablespoons pine nuts

3 tablespoons tomato paste

2 teaspoons capers

1/2 teaspoon chili pepper flakes (or to taste)

salt and coarsely ground pepper

1/2 cup water

1 pound penne pasta

1/2 cup Parmesan cheese, grated

Directions:

Cut the eggplant into 1/2" slices and soak in cold water. Pat the eggplant dry, brush with olive oil and grill until nicely browned. Grilling the eggplant before sautéing adds a wonderful flavour to the dish.

In a large sauté pan, heat the remaining olive oil. Cut the grilled eggplant into 1" pieces and sauté with the diced garlic, about 3 minutes.

Add the pine nuts, tomato paste, capers and chili flakes. Continue to cook about 2 minutes. Stir in the water, add salt and pepper to taste.

Prepare the penne pasta and serve with the eggplant sauce and grated Parmesan cheese.

Tip: This light, yet slightly spicy pasta is best served with a salad and a dry, medium-bodied wine like Gabbiano's Chianti.

Credit: www.newscanada.com